Osumade soup

Season and boil your meat with knorr and salt, add your stock fish half way boiling your meat.

Boil your yam and pound, then set aside for thickening.

Add more water enough to cook the soup to the boiled meat and continue cooking.

Add palm oil, dry pepper and the blended osumade and cook for about ten minutes.

Add the pounded yam and allow to start thickening, lower your heat after some time, so the soup won't dry up.

Add crayfish and ogiri, taste and adjust the taste with stock cube and salt.

Cook till it thickens, then serve, it is best served with pounded yam.