Dry Fish and Stock
Ground Fresh Pepper,
Salt (to taste)
Notes: If you’re outside Africa, you can use cocoyam flour.
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.
Wash and steam the beef, stock fish and dry fish until they’re well cooked.
Add Seasoning (Maggi/Knorr)
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 oha leaves and allow to cook for another 10-15min.
Serve with Garri (Eba), flour Fufu, Amala, Cassava Fufu or Pounded Yam.