Ingredients:
Fluted pumpkin leaves (ikong ubong/ugu),
Water leaves Goatmeat (already seasoned and cooked),
Cow head or cow skin (already seasoned and cooked),
Stock fish (soaked in hot water to soften),
Dry Cat fish (washed and deboned),
Periwinkle Crayfish (blended),
Fresh peppers (blended),
Onions (chopped),
Knorr cubes,
Salt,
Palm oil.
Procedure: Wash your vegetables very well and cut them into tiny shreds Do same to the water leaves Squeeze out excess water from the water leaves If your vegetables are not so fresh, add a little salt to soften it Put all your proteins into a pot with very little stock (you do not need water in this soup) Add palm oil and allow to boil Add Crayfish, pepper and onions Add water leaves and cook for 3-5 mins Add the vegetable leaves Add knorr cubes and salt to taste Your soup is ready after 3 mins The freshness has to be retained, so don't over cook it. Serve hot with any swallow of your choice or even with rice.
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