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From back-a-yard straight to your home

Mama Merle's Saturday Soup


You will need

A large heavy based pot (for this recipe I used a 4 litre pot) Feeds 8


4/6 Chicken pieces (I chose large skinless thighs)

Slice of pumpkin deseeded, peeled and chopped

1 large carrot

1 small onion peeled and diced (spring onions also work well here)

A generous sprig of thyme (fresh is best)

1 medium sized cho cho peeled, sliced (remove the core)

After Step 2 add the


White or yellow yam

Spinner style dumplings (optional)

Grace soup packs the trilogy of cock soup, chicken noodle and pumpkin (100g of each)

Black pepper – freshly milled (optional)


Step 1

Place your pot on the hob and fill to just over half way with fresh water cover and bring to the boil.

Step 2

Prepare the chicken pieces by trimming off any excess fat and removing all the skin. Carefully add them to the boiling water. Now follow this with the first batch of vegetables.

Leave the chicken and vegetables to cook for 30 – 35 minutes until the chicken is cooked through. It will be opaque and start to fall away from the bones.

Step 3

At this penultimate stage of the recipe all the hard food can be added: coco, yam and some minuscule dumpling (spinners). If you are going down this road make the dough using 75g of plain flour and water. My family hate me for this but I am mean with them I only allow one per person.

Step 4

Now create the magic at this final stage with the holy trinity of soup packet mix of cock, pumpkin and chicken noodle soup. Leave the soup to cook for approximately 45 minutes.
You might need to leave the pot lid half cocked to avoid the pot boiling over, after all you do not want to waste one drop of this heavenly, healing, hedonistic homage to Saturday.