Onugbu Soup
Brenda Njemanze @grubskitchen
Cooking Instructions
- 1
Wash and boil cocoyam for 25mins. Spice and parboil goatmeat and stockfish with onion, knorr cube and salt till is soft and tender.
- 2
Wash the bitterleaf; wash till is not too bitter again and set it aside
- 3
Peel and pound cocoyam add teaspoon of palmoil, then pound cocoyam till its soft, set aside;
- 4
Add the pounded cocoyam into the boiling meat and then add palmoil as well allow it to boil for 5minutes.
- 5
Add crayfish, knorr cube, pepper, salt and ogiri. Boil it for 5minutes, then add bitterleaf
- 6
Stir soup and cook for another 5 to 7 minutes and remove from heat; serve with any swallow of your choice
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