Ingredients
- 1 kg Meat
- 500 g Dry fish
- 300 g Stock fish
- 600 g Editan leaves, thinly sliced
- 400 g Waterleaf, finely chopped
- 3 Seasoning cubes
- 1 c Crayfish, Ground
- Salt for washing and to taste
- 2 c Palm oil
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Directions
- Season the meat with pepper, onions, seasoning cube and salt.
- Put in a pot and place over heat and allow it cook until is semi-cooked
- Add the stockfish and dried fish and allow it cook until it is well cooked with very little but rich meat stock
- Boil hot water, add salt and use it to wash the bitter editan leaves squeezing the leaves out of the water with your hands and a strainer
- Change the water and use hot water again to wash the editan leaves repeatedly until the bitter taste disappears
- Taste to conform that the bitter taste no longer exists
- Another option is to boil the editan leaves for about 45minutes and then wash out with salt but the leaves could get overcooked and make the soup soggy
- When the meat is cooked, add waterleaf to the pot and cook for about 3 minutes and then add the squeezed editan leaves
- Stir, cover the pot and allow to cook for about 5minutes
- Add the palm oil, crayfish, seasoning cube, remaining pepper and salt to taste
- Serve with desired swallow