Hello peeps, great to be back…….
Beef, goat meat, dryfish, crayfish
Uziza (Piper guineense)
Chop Uziza leaves, set aside.
Pick oha leaves, cut and tear with finger tips from bottom to top, set aside
|your can tear into smaller pieces|
Soak and break dry fish in warm water and set aside
|Dry fish and stock fish|
Boil baby cocoyams without peeling in little water till its tender (not so very soft)
When its done, peel baby cocoyams and pound into mash with mortar and pestle, set aside in a warm place to keep it from getting cold.
|Mashed baby cocoyams|
Boil beef and goat meat in a sizable pot, depending on the quantity of your beef add measurable water, add beef seasoning, stock cubes, spices such as thyme, curry, basil,onions and salt to taste.
Start boiling the hard meat parts first for like 10 minutes, gradually add the soft parts and the dry/stock fish,
also add dry pepper, crayfish, locust beans and chopped uziza leaves. Leave to boil for 10 minutes.
Add the baby cocoyam mash (this serves as a thickner for the soup) into the boiling stock, add palm oil, and leave to cook till cocoyam paste dissolves. If cocoyam lumps remain scoop with a serving spoon out of the pot.
|Cocoyam thickner in sauce|
Now add the cut oha leaves, stir together, leave to simmer, check for taste and it’s ready.
Its best served with Fufu.