INGREDIENTS:
- Bitterleaf
- Cocoyam
- Seasoning cubes
- Pepper
- Beef
- Stock fish and dry fish
- Salt to taste
- Crayfish
- Ogiri
- Uziza powder
METHOD:
Wash the bitterleaf to remove the bitterleaf to remove the bitter taste, boil for 10-20 minutes to soften the leaf and remove the bitterness more and soak afterwards in cold water.
Wash the meat and put in a sizeable pot, add stock fish and dry fish.
Season with salt and seasoning cubes.
Cook until it’s soft and tender.
Wash and cook the Cocoyam until it’s soft. Peel and pound to a smooth paste (add little oil to mash everything faster.
When the meat is soft and tender……
Add the Palm oil, Uziza powder, crayfish and pepper, cook for about 6-10 minutes.
Add the Cocoyam paste into the pot by scooping it in using a tablespoon (in small lumps)
Cover the pot and allow the Cocoyam paste to dissolve, this serves as a thickner for the soup. Cook in a low-medium heat. Stir at interval to prevent burning.
Cocoyam dissolves, add the bitterleaf and ogiri and cook for 5-10 minutes so that the bitterleaf can absorve some of the ingredients in the soup.
Adjust salt and seasonings to your taste and cook for little time and the soup is ready.
Serve with any swallow of your choice.
Akpu
Garri
Eba
Semolina
Tessie Cookbook 