1. Bitter leaf~ #200
2. Cocoa yam~ #500
3. Palm oil~ #250
4. red meat~ #1000
5. cow head~#500
6. stock fish~#200
7. Dry fish ~#200
8. Cray fish~#100
9. Ogiri(fermented melon)~#100
10.maggi(knorr cubes)~5
11.salt~to taste
12.fresh pepper~#50
13.Dry pepper~#20
14.water~1 paint bucket

1. wash the cocoayam n boil till soft like yam.
2. peel the back
3. pound/blend/grind the cocoayam
4. wash d bitter leaf and if it’s still bitter, cook for about 10mins n sieve out the leaf
5. spice d meat with Maggi,salt n dry pepper
6. add little water n boil till the meat is a bit soft
7A. wash d stock fish n dry fish n add to the meat n allow to boil until d water is almost dried up
7B.In a seperate pot or using a pressure cooker, cook the cowhead until soft n throw away d water
8. in an empty pot add water (1/2 paint ) n allow to boil
9. add red oil n also allow it to boil with d water for about 10mins
10.Gradually add d cocoayam to the pot n stir to avoid it sticking at d bottom of the pot
11.Allow the No10 mixture to boil until the cocoayam has dissolved
12.Add the Ogiri n stir(this is when u begin to perceive the goodness of the soup)
13.Add the grinded fresh pepper n Cray fish n stir
14.Add 3 knorr cubes n stir …
15.Add the meat content in no7A&7B n stir
16.Add salt to taste
17.if the soup is too thick add more water bt if it’s watery allow to dry up
18.Add the bitter leaf n stir
19.Allow to boil for few minutes n bring it down
20.The soup is ready….😍😍😍

NB:for the cocoayam
A:using electric blender;
*it makes d cocoayam smooth n even the hard ones would be blended
*also the cocoayam will dissolve easily during d cooking process
*water would be added to the cocoayam when blending so when adding my water for soup u would be careful
B:using hand grinder
it’s very good too n also has similar texture with d blended one
*bt u don’t need to add water to it
*also it will take more time to dissolve during d cooking process
*the hard ones are also grinded smoothly
C:Using mortal n pestel
*it’s usually more difficult
*the hard ones won’t be pounded smoothly easily
*it doesn’t dissolve easily during d cooking process

NB: for the red oil
*Palm nuts can also be used bt it’s more stressful

NB:for the Ogiri
*this is the main ingredient that gives the soup it’s taste, D4 a good/strong smelling Ogiri is advised (I recommend *anointing ogiri* for those in Lagos)

NB:for the meat n fishes
*cooking it in a seperate pot b4 adding it to the soup gives it more taste.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.