Cooking Instructions
- 1
Wash the Cocoyam and put on fire with a pot and allow to be soft.
- 2
Boil your meat stock fish dry fish with salt and knoor maggi.
- 3
When the Cocoyam is done, blend them until they are smooth.
- 4
Add it to the stocks boiled and on fire and allow to dissolve properly.
- 5
Add your red oil to it, crayfish, pepper and allow it to boil then you can add your it's leaf.
- 6
Good is ready.
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