Ukodo

Ingredients

• Water (6 cups)
• Seasoning cubes (2)
• Salt (to taste)
• Uziza leaves (1 handful, chopped)
• Ground crayfish (2 tablespoons)
• Scotch bonnet pepper (2, chopped)
• Onion (1 medium-sized, chopped)
• Palm oil (1/4 cup)
• Dry fish (100g)
• Stockfish (100g)
• Assorted meat (beef, goat meat, or chicken) (500g)
• Plantain (2 ripe, peeled and cut into chunks)
• Yam (1 medium-sized, peeled and cut into chunks)

Instructions

1. In a large pot, add the assorted meat, stockfish, dry fish, chopped onion, salt, and seasoning cubes. Add water and bring to a boil. Simmer for 20 minutes or until the meat is tender.
2. Add the yam and plantain chunks to the pot. Cook for another 10 minutes or until the yam and plantain are soft.
3. In a separate pan, heat the palm oil and sauté the chopped onion and scotch bonnet pepper for a few minutes.
4. Add the sautéed mixture to the pot of soup and stir well.
5. Add the ground crayfish and uziza leaves to the pot. Stir and let it simmer for 5 minutes.
6. Taste and adjust the seasoning if needed.
7. Serve hot and enjoy!