Ingredients
- 400 ml Palm Fruit juice
- 300g Kpomo
- 300g smoked dryfish
- 300g softened stockfish
- Salt to taste
- 2 cups Perewinkle, shelled
- 2 seasoning cubes
- 1/2cup crayfish, ground
- Pepper to taste
- 1 Onion bulb, finely blended
- 1.5 cups Afang leaves, pounded or ground
- 800g preferred meat - Chicken, Beef orGoatmeat
- 1/4 Uyayak
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Directions
- Season the meat and boil until it is soft with about 2 cups of stock
- Add the palm fruit juice to the meat and stock
- Cook for about 20mins or until it starts to thicken
- Add the periwinkle, pepper, crayfish, onions and seasoning cubes
- Cook for another 10mins
- Add the afang leaves and the uyayak
- Add salt to taste
- Serve with your desired swallow