Ukazi Soup

Ingredients

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

How to make it

1. Wash and cut the meat into manageable pieces.
2. Soak and clean the stockfish.
3. Wash the ukazi leaves and slice them thinly.
4. Cook the assorted meat with onion, salt and enough water until tender.
5. Add the stockfish and cook for another 10 minutes.
6. Heat palm oil in a pot and add the blended pepper.
7. Cook for 7 minutes to reduce the raw pepper flavour.
8. Add crayfish, seasoning and meat stock.
9. Add the cooked meat and stockfish.
10. If using cocoyam paste, mix it with a little stock and add gradually to thicken.
11. Add the shredded ukazi and smoked fish.
12. Simmer for 5 to 7 minutes, then adjust seasoning.