Ingredient
Precooked Assorted meat (Beef/goat chunks, shaki, snails etc)
2- 3 Stock fish and smoked fish (softened in hot water)
¼ cup ground crayfish
Dried pepper – to taste
½ cup washed bitter leaves (fresh or dried)
6 small cocoyams (peeled and washed)¼
1/2 cup palm oil
2-4 tablespoons ogiri
Maggi and salt – to taste
Direction
If using dried bitter leaves, soak it in some hot water to tenderize the leaves.
Set aside
Cover washed cocoyam with water and boil on medium heat until cooked through and fork tender.
Remove from water and pound to a paste in a mortal or process in a blender or food processor.
Set aside
Combine meat, fish , snail and smoked fish in a pot.
Add 2 cups of water. Set on medium heat.
Add the maggi, salt , pepper and crayfish.
Simmer for 15 minutes
Add in the pounded cocoyam, ogiri and palm oil, stir well to combine and dissolve the cocoyam paste.
Simmer for another 5 minutes
Note: You can add in some more water at this point if you will like your soup to be lighter.
Drain and add in the bitter leaves. Combine. Taste and adjust for seasoning. Simmer for another 5 minutes
Your soup is ready to serve, serve with your choice of pounded yam, fufu or Garri
Enjoy!