NO PHOTO
Ingredients
ServingsOriginal: Serves 2–3 (calculated as 2)
- cocoyam, medium-sized; washed8 corm
- ora leaves, torn into small pieces and rinsed1 bunch
- uziza leaves, washed and minced
- shaki (cow tripe)
- stockfish
- nigerian dryfish
- bouillon cubes
- red palm oil3 cooking spoon
- ogiri igbo1
- assorted meat
- assorted fresh fish
- ground crayfish, ground
- ground chile pepper, ground
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Boil the cocoyams until soft. Peel them, and use a mortar and pestle to pound them to a smooth paste.
Boil the shaki, stockfish, and dryfish in 1 liter of water for about 45 minutes over medium heat.
Add the beef and stock cubes and continue cooking until well done.
Inferred This region is inferred from the ingredients（evidence：ora leaves、uziza leaves、ogiri igbo、red palm oil）
