100g Palm kernel
100g Boiled seasoned Snail
Boiled dried Stock fish
Boiled seasoned assorted Beef or Goat meat
Small yellow chilli peppers
oz Locust beans
Cubes of Maggi
Salt to taste
Cook the palm kernel and cocoyam until cooked and tender. (Wash vegetables thoroughly)
Marsh the palm kernels either by hand or with a small mortar until the entire shaft is out. Extract the palm oil with a sieve.
Put the palm oil of the palm kernel in a thick pan, cook for 10 minutes, mix in the cocoyam to thicken the oil, then stir, mix the yellow pepper in it and add all of the ingredient except the bitter leaf and periwinkle.
Add the meat/goat meat, prawns, snails, crayfish, various meats, maggi, salt, carob beans, dried and/or smoked stockfish. Let cook for 15 minutes.
Check the soup if it is very thick, add some water and the periwinkle and try the seasoning if it is ok.
Wash the bitter leaves, squeeze out the bitter juice, chop it into slices and sprinkle it in the soup. Then let it stand for 10 minutes.
NOTE: If the seasonings and recipes are okay, try the soup, especially pepper and salt, then serve with garri (eba-cassava flour) fufu or pounded yam.
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