The genger tree is found mostly in Tiv land. It blooms from late November to early April, after which it is said that the genger loses its rich taste as soon as the rains set in.
The flower buds are picked and the petals are detached, while the shell goes through a rigorous process of drying that make take up to a week or more until it turns brown. The dried buds are then pounded into a powder which is used to make the Genger Soup.
- Yiye (black pepper)
- Nune (locust beans)
- Mtsem (potassium/baking soda)
- Nyam Shu. (fish)
- Affishi (mackerel fish)
- Baar (salt)
- Mkem (fresh pepper)
- Seasoning cubes
- Mkulen ma Nyian. (palm oil)
Note: Blend your Nune, Gbaaye, mkem, kyoho, and yiye into a paste.
- Pour water in a pot.
- Put 3 to 4 table spoonful of the grounded Genger powder.
- Next, add potassium (mtsem) and stir in the pot until its completely dissolved.
- Then add mkulen ma nyian.
- Leave it for about 25 minutes on low heat.
- Combine your blended Nune, Gbaaye, mkem, kyoho, and yiye paste with baar, seasoning cubes and fish and then boil for about 15-20 minutes. After this, add it to the genger and allow to boil for about 5 – 7 minutes.
- Genger Soup is ready!
The soup is preferably served with pounded yam.