This is a native food serve with a traditional clay plate from Eastern or Igbo speaking part of Nigeria; the food is made with palm kernel and a native Eastern Coco Yam for thickness, serve with either Fufu, Eba or Pounded yam.
This INGREDIENTS Serves 4 people
– 100g Palm kernel
– 100g Periwinkle
– Cray fish
– Handful or more Bitter leaves
– 100g Boiled seasoned Snail
– 2 or 3 Boiled dried Stock fish
– 2 smoked Stock fish
– 200g Boiled seasoned assorted Beef or Goat meat
– 5 pieces small yellow chilli peppers
– 1 oz Locust beans
– 6 or 7 pieces Cocoyam
-2-3 of cubes Maggi
-Salt to taste (Maggi may be enough)
STEP 1 Boil the palm kernel and cocoyam till cooked and soft. (Wash the vegetable thoroughly)
STEP 2 Marsh the palm kernels with either hand or small mortar till the entire shaft are out, use a sieve to extract the palm oil.
STEP 3 Put the palm kernel’s palm oil in a thick pan, boil for 10 minutes, marsh the cocoyam to thicken the oil then stir, blend the yellow pepper inside, and add the entire ingredient except the bitter-leaf and periwinkle. Add the meat /goat meat, shrimps, snail, crayfish, assorted meat, Maggi, salt, locust beans, dried and or smoked stock fishes. Cook for 15 minutes.
STEP 4 Check the soup if very thick, add little bit of water and the periwinkle, taste the seasoning if okay.
STEP 5 Wash the bitter leaves then squeeze out the bitter juice, chopped into slices and sprinkle into soup then leave for 10 minutes.
NOTE: Taste the soup if seasoning and recipes are okay especially pepper and salt, then serve with Garri (Eba cassava flour) Fufu or Pounded yam.
Tip: Wash the bitter leaves thoroughly with salt to reduce the bitterness.