👨‍🍳 作り方

1. 1

   In a large pot, combine the assorted meat, cow feet (if using), half of the chopped onion, grated ginger, minced garlic, and a pinch of salt. Add enough water to cover the ingredients and bring to a boil. Reduce heat, cover, and simmer until the meat is tender, about 1 to 1.5 hours.

2. 2

   While the meat is cooking, prepare the cocoyam leaves. Wash them thoroughly and finely chop them. Set aside.

3. 3

   In a separate pot or a large saucepan, heat the palm oil over medium heat. Add the remaining chopped onion and sauté until softened. Add the chopped green bell pepper and scotch bonnet pepper, and cook for another 2-3 minutes.

4. 4

   Add the cooked meat and its stock to the pot with the sautéed vegetables. Stir in the flaked smoked fish and crabs (if using). If using groundnut paste for extra richness, whisk it with a little water to form a smooth paste and add it to the pot.

5. 5

   Bring the soup to a simmer. Gradually add the chopped cocoyam leaves, stirring well to combine. Add more water if needed to reach your desired soup consistency.

6. 6

   Cover the pot and let the soup simmer gently until the cocoyam leaves are fully cooked and the soup has thickened slightly, about 30-45 minutes. Stir occasionally to prevent sticking.

7. 7

   Taste and adjust seasoning with salt as needed. Serve hot with fufu, banku, tuozaafi, or boiled yam/plantain.