This is often achieved by washing and compressing the bitter leaves (and changing the water at intervals) until all traces of bitterness has been washed off.
Ingredients:
Washed and squeezed bitterleaf
Cocoyam
Red oil
Beef
Dry Fish and Stock
Ground Fresh Pepper,
Salt (to taste)
Ground crayfish
Ogiri
Notes: If you’re outside Africa, you can use cocoyam flour.
If the bitterness can not be utterly washed off, boil it for concerning quarter-hour and wash in cold water.
How to pound cocoyam
Wash and cook the cocoyam until soft. Take away the peels and use a mortar and pestle to pound the corms to a swish paste.
PROCEDURE:
Wash and steam the beef, stock fish and dry fish until they’re well cooked.
Add Seasoning (Maggi/Knorr)
Add Ogri
Add pepper and ground crayfish
Add red oil
Add salt to taste
Then add the cocoyam paste (in tiny lumps).
Cover the pot and leave to cook on high heat until all the cocoyam lumps have dissolved.
Finally, add the washed bitterleaf and allow to cook for another 10-15min.
Serve with Garri (Eba), flour Fufu, Amala, Cassava Fufu or Pounded Yam.
SEE RELATED ARTICLES:
