👨‍🍳 作り方

1. 1

   Clean and boil the assorted meats and stockfish with chopped onion, salt, and seasoning cubes until tender. Reserve the stock.

   💡 プロのコツ: If using dried okazi leaves, soak them in hot water for about 10 minutes, then drain and blend or pound them to a pliable consistency.
2. 2

   Add the smoked fish to the pot with the cooked meats. If using cocoyam as a thickener, boil and blend it into a smooth paste. If using achi, mix it with a little water to form a paste.

3. 3

   Add the palm oil to the pot. Stir in the ground crayfish, scotch bonnet pepper, and remaining seasoning cubes. Bring to a boil.

4. 4

   Gradually add the blended cocoyam or achi paste, stirring continuously to avoid lumps, until the soup reaches your desired thickness. Let it simmer for about 10 minutes.

5. 5

   Add the blended okazi leaves to the soup. Stir well and let it simmer for another 15-20 minutes, allowing the flavors to meld and the leaves to soften.

6. 6

   Taste and adjust seasoning with salt if needed. The soup should be thick and rich.

   💡 プロのコツ: Some recipes may include additional greens like spinach or ugu leaves.
7. 7

   Serve hot with fufu, amala, or any other traditional swallow.