This is a native food served with a traditional clay plate from Eastern or Igbo part of Nigeria; the food is made with palm kernel and a native Eastern Cocoyam for thickness, served with either Fufu, Eba or Pounded yam.
Makes: 4 servings
- 100g Palm kernel
- 100g Periwinkle
- 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 is 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 a 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.