Ingredients
- 600ml Palm Fruit juice
- 800g of preferred meat - Chicken, Beef or Goat meat
- 1 cup Atama leaves, pounded
- 1 Onion bulb, finely blended
- Pepper to taste
- 1/2 cup of crayfish, ground
- 2 seasoning cubes
- 2 cups Perewinkle
- Salt to taste
- 300g softened Stockfish
- 300g smoked Dryfish
- 300g Kpomo (optional)
- 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 atama leaves and the uyayak
- Add salt to taste
- Serve with your desired swallow