Ingredients
- 4cups Afang leaves, pounded
- 600g Waterleaf or Spinach
- 1kg Meat/Chicken/Goatmeat
- About 3 cups of rich meat stock
- 300g softened Stockfish
- Dried Fish
- 200g Kpomo
- 4 cups Perewinkle
- 6 Chilli Pepper
- 1 cup Crayfish, ground
- 2 Seasoning cubes to taste
- 2 cups Palm Oil
- 1 Onion bulb
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Directions
- When the meat is soft, add the stockfish, dried fish and kpomo
- Cook till you have about one cup of stock water in the pot
- Add the waterleaf and cook for about 3minutes
- Stir then add the Afang leaves, crayfish and the palm oil
- Cook for about 5minutes then add Maggi Cubes and Pepper
- Add salt to taste