Ingredients
- 3 cups of Stock
- 1kg Meat
- A handful of Pumpkin leaves or Uziza leaf or Bitterleaf, nicely chopped
- 1 cup Ogbono, ground
- 400g Dried fish
- 400g Stockfish
- 200g Kpomo, softened
- 1 cup Crayfish, ground
- 2 cups shelled Perewinkle (optional)
- 5 Chilli Pepper to taste
- 2 Seasoning cubes
- 1 cup Palm oil
- 1 Onion, chopped
- Salt to taste
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Directions
- Wash all the ingredients properly
- Season and boil the meat to obtain the broth
- When the meat is almost soft, add the stockfish and kpomo
- In a different pot, boil your periwinkle in salt water and wash properly
- Add about 6cups of water when the stockfish, meat and kpomo are soft
- Bring to a boil
- Add the ogbono, perewinkle and palm oil and cook for about 5mins
- Add the chopped pumpkin leaves or bitterleaf, crayfish and seasoning cubes
- Boil for another 3 mins and add salt to taste