INGREDIENTS
Ukazi
Water leaf
Pumpkin leave (ugu)
Crayfish
Garlic
Stock fish
Dried fish
Beef
Periwinkle (optional)
Shaki, towel, roundabout (optional)
Palm oil
Onions
Seasoning cube
Salt to taste
Scotch bonnet
INSTRUCTIONS
In a pot of boiling water, wash beef and season with salt and cubes, after about 5mins add dried fish, stock fish, onions and any other meat you would be using followed by crushed garlic and bring to a boil till it's soft, bring down from the gas cooker and transfer to a bowl.
Chop water leaf and ugu finely, Blanche and wash leaves thoroughly maybe 3 to 4 times to eliminate sand and it's kind...
Chop ukazi finely and pound with mortar and pistol or blend it in a food processor...
Blend crayfish with scotch bonnet and set aside.
In a dry hot pot add water leaf and stir around, the water leave will release its juice gradually as you stir that is technically the water we would use in preparing the soup, then add pumpkin leaves (ugu) and stir,then add blended crayfish and scotch bonnet followed by Palm oil , combine already boiled stock fish,dried fish and beef and stir gently,
Let it cook till all ingredients is finally incorporated, bring down from gas cooker and cover half way so the vegetables don't heat burn. BOOM FOOD IS READY.
Boil rice and set aside add carrot and spring onions to bring out the flavour of the rice...
Chunk some watermelon
Plate and serve as desired.
Ukazi
Water leaf
Pumpkin leave (ugu)
Crayfish
Garlic
Stock fish
Dried fish
Beef
Periwinkle (optional)
Shaki, towel, roundabout (optional)
Palm oil
Onions
Seasoning cube
Salt to taste
Scotch bonnet
INSTRUCTIONS
In a pot of boiling water, wash beef and season with salt and cubes, after about 5mins add dried fish, stock fish, onions and any other meat you would be using followed by crushed garlic and bring to a boil till it's soft, bring down from the gas cooker and transfer to a bowl.
Chop water leaf and ugu finely, Blanche and wash leaves thoroughly maybe 3 to 4 times to eliminate sand and it's kind...
Chop ukazi finely and pound with mortar and pistol or blend it in a food processor...
Blend crayfish with scotch bonnet and set aside.
In a dry hot pot add water leaf and stir around, the water leave will release its juice gradually as you stir that is technically the water we would use in preparing the soup, then add pumpkin leaves (ugu) and stir,then add blended crayfish and scotch bonnet followed by Palm oil , combine already boiled stock fish,dried fish and beef and stir gently,
Let it cook till all ingredients is finally incorporated, bring down from gas cooker and cover half way so the vegetables don't heat burn. BOOM FOOD IS READY.
Boil rice and set aside add carrot and spring onions to bring out the flavour of the rice...
Chunk some watermelon
Plate and serve as desired.
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