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
Having issues with measurements and conversions? Click Here.
Directions
- Wash all the ingredients properly and keep them separately in clean bowls or tray
- Season the meat and boil to get out your stock
- Boil the periwinkle with salt and wash properly
- When the meat is almost soft, add the stockfish and kpomo
- Add water to desired quantity and allow to boil
- Mash the cocoyam into a paste with 2tbsp of palm oil
- When the water starts to boil, scoop in the mashed cocoyam to thicken it
- Add more palm oil if necessary
- Add the dried fish, pepper, crayfish, ogiri and periwinkle
- Cook for about 15mins for it to thicken
- Add the chopped bitterleaf and then salt to taste