A famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country.
- Serves 4.
- 1 kg / 2 lb assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
- 4 snails (washed with lemon and limes)
- 450 g / 1 lb stockfish (pre-soaked)
- 450 g / 1 lb dry fish (thoroughly washed)
- 450 g / 1 lb periwinkles (topped and tailed)
- 225 g / 8 oz whole dry prawns (cleaned)
- 225 g / 8 oz ground crayfish
- 1 medium onion
- 1.35 kg / 3 lb fresh ugwu pumpkin leaves (washed and shredded)
- 1 kg / 2 lb fresh waterleaf (prepared and washed)
- 200 ml palm oil
- 600 ml / 1 pt stock
- salt to taste
- Wash the meat thoroughly and place in a large pot.
- Add some sliced onions, ground chillies and some stock.
- Place on heat and cook for 30 minutes.
- Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime.
- Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insects and loosen any sand or grit.
- Rinse thoroughly with lots of cold water.
- Top and tail the periwinkles and wash thoroughly.
- Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
- Finally add the shredded ugwu pumpkin leaves and waterleaf, mix in properly.
- Allow to simmer for 15 minutes, then add the crayfish and palm oil.
- Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
- Remove from heat and serve hot with fufu or pounded yam.