
DIRECTIONS
1. Wash the periwinkles and palm fruit thoroughly, boiling the fruit for approximately 30 minutes. When boiled, pound the palm fruit after straining the excess water from the pot, until the pulp/fibre separates from the nuts. 2. Add boiled water to the pounded palm fruit and stir fully, separating the oily extract from the pulp. 3. Boil washed pieces of meat with Knorr seasoning and pepper for approximately 15 minutes. 4. Pour in about 1½ cups of water to the boiling meat and include your stock fish. Leave to cook for 20 minutes. 5. Cut selected Atama leaves into fine pieces before pounding thoroughly for about 10 minutes. 6. Boil pulp’s oil extract (step 2) for about 10 minutes in a pot. 7. Now add all meat and seafood ingredients including your meat pieces, smoked fish, periwinkles. Include meat stock fish (step 4) , crayfish, uyayak as well as pepper and Knorr for taste. Allow mixture to boil for about 10 minutes. 8. Add the finely pounded atama leaves to boiling mixture and leave to cook for about 10 minutes. 9. Leave to simmer for an additional 5 to 10 minutes, allowing it to thicken. Your soup is ready to serve with eba, pounded yam or fufu! Do you know an easier recipe? Share it with us in the comments section below. Read also: Learn a Skill Wednesday: How to Cook Edikang Ikong Soup Source: KNORR Photo credit: Dobby’s SignatureYou might also like:
- PricePally: Nigeria’s Food E-commerce Platform for Bulk Food Buying
- Apply for the FoodTech 500 Program 2024 for AgriFoodTech Companies
- Healthy Snacking Ideas with Nigerian Foods and Fruits
- The Ketogenic Diet: Is It Right for You?
Notice: Undefined variable: last_modified in /var/www/html/articles/wp-content/themes/cnhalptem/content-single.php on line 36