STEP 1 In a medium size pot, add your beef, and kpomo then season with the necessary spices, place pot on a medium heat and allow to steam for 20 minutes. After 20 minutes add your stockfish and add water, allow to cook till it's tender ( 15 minutes to be precise
STEP 2 Check to see if the meat, kpomo and stockfish are tender. Proceed to add your quantity of water to the meat stock, add your desirable knorr cubes, grounded fresh pepper, salt, crayfish seasoning and palm oil, cover to steam for 10 minutes. In a plate mix your powdered cocoyam with palm oil to a paste. Add the cocoyam paste to the meat stock ( the cocoyam paste will serve as a thickener) and stir to combine till it's smooth without lumps, cover the pot and allow to cook for 10 minutes. Taste for salt or other spices if necessary, you can decide to add a little bit of water if you feel the soup is too thick.
STEP 3 Add your already washed shredded oha leaves to the soup and stir for few minutes then add your grounded crayfish and allow to simmer for 5 minutes.
STEP 4 Soup is deliciously ready to be devoured with fufu
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