Cooking Instructions
- 1
Wash,seasoned the meat and put in fire to cook. When tender wash and add the stock fish. Dice the kpomo, wash and add to the meat.
- 2
Wash and debone the dry and smoked fish. When the meat is cooked, add the fish(dry and smoked)
- 3
Add the palm oil, pepper, crayfish, cube seasoning and allow to boil for about 5-7mins.
- 4
Add the Afang leave and stir. Taste for salt and allow to boil for few mins. Add the water leave and stir.
- 5
Add the ugu leave and stir. Allow on low heat for 5-10mins. Put off heat, soup is ready.
- 6
N. B. For the leaves to maintain it's green color, wash with baking powder.
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