This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
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Our best tips & tricks for customized portion sizes.
Wash and clean the assorted meat and cook till soft.
Add stockfish and dried fish to the assorted meat and cook.
Peel and pound the cocoyam into a smooth paste.
Once the meats are tender, add the peppers, crayfish, MAGGI, and ogiri. Stir them and add palm oil
Stir in the pounded cocoyam paste to thicken the soup. Ensure it dissolves completely.
Add the uziza leaves, oha leaves and stir. Allow it to simmer until the leaves are cooked and still vibrant.
Let the ofe oha simmer for a few minutes.
Enjoy with fufu.