Ofe Onugbu

Ingredients

• 500 g assorted meat
• 250 g stockfish
• 200 g smoked fish
• 2 cups washed bitter leaves
• 1/2 cup palm oil
• 2 tablespoons ground crayfish
• 3 red bell peppers, blended
• 1 scotch bonnet pepper
• 1 medium onion
• 2 tablespoons cocoyam paste
• 1 teaspoon seasoning powder
• 1 teaspoon salt
• 3 cups meat stock

How to make it

1. Wash the bitter leaves thoroughly and squeeze out excess bitterness. Repeat washing until the bitterness is reduced to your preference.
2. Cook the meat and stockfish until tender.
3. Prepare the pepper mixture and debone the smoked fish.
4. Add palm oil to a pot and gently heat it.
5. Add the blended pepper and cook for 6 to 8 minutes.
6. Add crayfish, seasoning, salt and meat stock.
7. Mix the cocoyam paste with a little warm stock and add gradually while stirring.
8. Add the cooked meat and stockfish.
9. Simmer for 10 minutes.
10. Add bitter leaves and smoked fish.
11. Cook for another 5 to 7 minutes and adjust seasoning.