[table]
| INGREDIENTS | QUANTITIES | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| METHOD | ||||||||||||
| Beef (optional) | 8 Medium pieces | |||||||||||
| Stockfish | 1 medium size | |||||||||||
| Smoked fish | 1 medium size | |||||||||||
| Onugbu or bitter leaves (washed) | 1 large bunch | |||||||||||
| Cocoyam (ground) | 4 small size | |||||||||||
| Crayfish (ground) | 3 tablespoons | |||||||||||
| Palm oil | 2 cooking spoons | |||||||||||
| Dried pepper (ground) | 1 tablespoon | |||||||||||
| Ogiri | 1 wrap | |||||||||||
| Seasoning cube | 2 | |||||||||||
| Water | 2 litres | |||||||||||
| Salt | To taste | |||||||||||
[/table]
* Wash and boil the stockfish for about 20 to 30 minutes to soften.
* Peel and boil the cocoyam for about 20 minutes till soft.
* Strain the cocoyam and pound to form a paste.
* Place a pot on the burner.
* Add water and allow to boil.
* Add the palm oil, stockfish, washed and boned smoked fish, crayfish, ogiri, pepper and the cocoyam paste.
* Stir and allow to boil for 12 minutes.
* Add seasoning cubes, and the washed onugbu leaves.
* Cook for another 4 minutes when the soup should have thickened.
* Stir and taste.
* Add salt if required and simmer for another 1 minute.
* Serve with cassava fufu.
