Ingredients
- 1 kg Preferred Meat
- Salt to taste
- 1 Onion, diced
- 1 cup Palm oil
- 3/4 cup Crayfish, ground
- Pepper to taste
- 3 Seasoning cubes
- 200 g Cocoyam (Ede), mashed for thickening the soup
- A handful of Ukazi leaf, thinly sliced and chopped
- 200 g Periwinkle, trimmed and washed (optional)
- 400 g Dried Fish, properly cleaned
- 300 g Stockfish, washed and softened
- 6 cup Meat stock
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Directions
- Season the meat with pepper, onion, 2 seasoning cube and salt
- Place on heat and cook till it is soft
- Add the stockfish and dried fish and cook for about 10 minutes
- Ensure you have about 6 cups of stock in the pot
- Add the periwinkle and palm oil to the stock and let the heat dissolve the oil
- Add your thickener - cocoyam or achi and cook for about 15 minutes to let it thicken
- Add the okazi leaves, crayfish and the last seasoning cube
- Stir properly and cook for another 15 minutes
- Add salt to taste and serve with your favourite swallow