Open in Cookpad AppSteps
- 1
Season your meat with Maggi and salt then boil it.
- 2
Boil your cocoyam (Éde)
- 3
Once the cocoyam is boiled, pound it in a motar (it gets sticky) so add a little palm oil to remove the stickiness.
- 4
Grind the crayfish and Cameroon pepper together and keep it aside.
- 5
Wash your stock fish and dry fish then add it to the boiling meat
- 6
Once Your meat is ready and soft enough to be eaten, add the ground crayfish and Cameroon pepper.
- 7
Add the palm oil to this mixture and leave it to boil for like 10 mins
- 8
Add the pounded cocoyam into the pot and scatter it so it can melt properly and leave it to boil. the cocoyam is for thickening of the soup. remember to add water if the soup looks too thick but make sure it's not too much. 10 mins
- 9
Add the seasoning.Add the ogiri to the soup (this is for flavor just like iru). Mix all the ingredients together and let it boil. 10mins
- 10
Wash your oha leaves and then add it to the soup and mix. Wait for 2 mins and your soup is ready
- 11
It can be eaten with Eba, fufu or pounded yam
- 12
Add the seasoning.Add the ogiri to the soup (this is for flavor just like iru). Mix all the ingredients together and let it boil. 10mins
- 13
Wash your oha leaves and then add it to the soup and mix. Wait for 2 mins and your soup is ready
- 14
It can be eaten with Eba, fufu or pounded yam
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