Ofe Owerri

Ingredients

• 500 g assorted meat
• 200 g stockfish
• 200 g smoked fish
• 2 cups cocoyam chunks, cooked and pounded
• 1/2 cup palm oil
• 2 tablespoons ground crayfish
• 3 red bell peppers, blended
• 1 scotch bonnet pepper
• 1 medium onion
• 2 cups ugu leaves, sliced
• 1 cup okazi leaves, sliced
• 1 teaspoon seasoning powder
• 1 teaspoon salt
• 4 cups meat stock

How to make it

1. Wash and cook the assorted meat until tender.
2. Soak stockfish and clean thoroughly.
3. Boil cocoyam until soft, peel and pound into a smooth paste.
4. Slice the vegetables and clean the smoked fish.
5. Heat palm oil in a large pot.
6. Add blended pepper and onion and cook for 7 minutes.
7. Add crayfish, seasoning, salt and meat stock.
8. Add the cocoyam paste in small portions, stirring until dissolved and thickened.
9. Add cooked meat and stockfish and simmer for 12 minutes.
10. Add smoked fish, ugu and okazi.
11. Cook for 5 to 7 minutes until the leaves are tender but still green.
12. Taste and adjust seasoning before serving.