Ugwu with water leaf soup
Cooking Instructions
- 1
Cut the beef into desired pieces,wash and pour into the pot
- 2
Spice it with 2 cubes of knorr,1 teaspoonful of grounded pepper, 1/2 teaspoonful of salt and then a cup of water.
- 3
Steam the meat for 40 minutes
- 4
Wash the water leaves thrice,then slice the leaves. Pour the water leaves into the steaming pot.
- 5
Wash the ugwu leaves thrice also and then slice.
- 6
After 3 minutes of putting the water leaves, pour the ugwu leaves into the pot too. Cover the pot.
- 7
Wash your dry fish into a plate,also wash your kpomo (meat skin), pour into the same plate
- 8
Then pour the fish and the kpomo into the pot,add 4 teaspoonful of grounded crayfish, add 3 cubes of knorr,1 teaspoonful of grounded pepper, 1/2 teaspoonful of salt,and 1/2 cup of red oil(peak milk tin).
- 9
Then stir the soup and leave for 3 minutes. Stir the soup again and taste to ensure the ingredients are OK.
- 10
After a minute, the soup is deliciously ready to be served with any type of swallow.
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