Recipe 30
serve 4-6
This is classic Owerri soup flavoured with the ever-aromatic Uziza leaves and lightly thickened with Cocoyam, really captures the natural scent of the Igbo land.
lkg / 2Ib
assorted meats (Beef Oxtail, Tripe, Bokoto & Bushmeat )Ponmo,
450g / lib stockfish (washed & flaked )
1 medium dry.fish (washed & flaked)
225g / 8oz ground chillies
225g / 8oz ground crayfish
225g/8oz Uziza leaves, shredded
450g/lib cocoyam boiled and pounded
1lt / 2 pint stock or water
salt to taste
-Wash the meat thoroughly and place in a large pot.
-Season with salt and ground chillies add some stock and cook for 45 minutes.
-
-Meanwhile, wash and peel the cocoyam cook until soft and pound.
-Add the washed smoked fish and stock to the pot of boiling meats and cook for I0 minutes.
-Add the stock and bring to boil.
-Mould the pounded cocoyam into small balls and add to soup, stir in the crayfish, shredded Uziza leaves and oil.
-Adjust seasoning and simmer for 15 minutes until slightly thick.
-Serve hot with Nni-oka or Pounded yam
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