Lean beef/ fish /chicken/shaki
Stock /dry fish or both
3 tablespoon palm oil (optional)
Pumpkin vegetable or Spinach ( a lot of it, if u are using pumpkin veg also add water leaves for better taste)
2 tablespoon crayfish (blended)
1 medium onions bulb (chopped)
Stock cubes
Salt & pepper
Tips
- If you are using stock fish, do soak it overnight (depending on how hard the stock fish it)
- Remove bones from dry fish and wash properly (put aside: this can be done on the day of cooking)
- Get your vegetable ready, wash and cut ( my mum always cut it last to keep the juice locked in lol)
- Put your vegetables in separate bowls
- Sieve out water from water leaves or spinach
Cooking Directions
- Cook your meat until its semi tender then add your dry and stock fish (make sure to add some seasoning to give the meat some taste..like stock cube).
- Remember this soup requires little water so make sure the stock from the meat is cooked down before adding other stuffs.
- When the meat and fish are properly done, check if it needs little water then add oil (which is optional, I make mine without oil), allow it to cook well, like 10 mins then add onions and crayfish allow to simmer for more 3 mins ( I like my onions a bit crunchy).
- Taste then add salt and pepper, cover the pot and cook on medium heat for 2 mins
- If you are using water leaves (or spinach) and pumpkin vegetable, add the water leave first and allow to cook for 2 mins before adding the pumpkin veg, this is because water leave naturally contains a lot of water.
- Add the pumpkin vegetable and cook for 30 sec and put it down (make sure you don't cook out the green in it)
Note:
- You can use only spinach
- You can use only pumpkin vegetable
- But you can combine spinach and pumpkin vegetable together or water leaves with pumpkin vegetable
- If you are using just one vegetable, add and allow to cook for 30 sec and ready to eat.
- Eat with sweet potatoes, yam, rice, oatmeal fufu...............the list goes on
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