Ingredients

  • 1kg meat
  • 5 cups of stock
  • A heap of bitterleaf, properly washed and coarsely chopped
  • 2 cups cocoyam, mashed
  • 500g dried fish
  • 500g stockfish
  • 200g kpomo
  • 1/2 cup crayfish, ground
  • Chilli pepper to taste
  • 3 seasoning cubes
  • 2 cups palm oil
  • Periwinkle
  • 2 medium size onions, chopped
  • 2 tsp ogiri (optional)
  • Salt to taste