INGREDIENTS
Uziza Leaves (1 handful)
Meat
5 slices of yam (thickener)
Grinded crayfish
Smoked cat fish
Seasoning cubes
Dry pepper
Salt
METHOD
1.Boil and pound the 5 slices of yam and set aside.
2.Wash the smoked cat fish and stock fish with salt and water. Then pour hot water to make it soft and set aside.
3. Boil the meat for about 30 minutes with enough water and season with curry, thyme, onions, seasoning cubes and salt.
2.Wash the smoked cat fish and stock fish with salt and water. Then pour hot water to make it soft and set aside.
3. Boil the meat for about 30 minutes with enough water and season with curry, thyme, onions, seasoning cubes and salt.
4.Add your grinded crayfish, smoked cat fish, stock fish and dry pepper to the boiled meat on fire and cook for another 10 minutes.
5.Add the pounded yam and mix properly. Leave it for another 10 minutes, if is too thick, you can add a little water.
6.Add the Uziza leaves and allow to cook for another 3 minutes.
5.Add the pounded yam and mix properly. Leave it for another 10 minutes, if is too thick, you can add a little water.
6.Add the Uziza leaves and allow to cook for another 3 minutes.
BY: FIRDAUSI MUSA DANTSOHO
