My darlings this is like saying sorry for all the times i went MIA without dropping recipes or gisting you guys
Well i learnt this dis when i was in curlinary school.
Its delicious and healthy
Here is the recipe below.
Please ensure bitter leaf is well washed and cocoyam is washed and cooked then pounded well( Cocoyam is the thickner)
●Season and boil beef and assorted in a pot you can add the dry and stock fish too
● When assorted and all is boiled take it out and add lil bit of water to the stock then add manual blended rodo (Scotch bonnet) Crayfish then leave to boil for abt 10 to 15 mins
● Add the beef and assorted along side stock cube pounded cocoyam paste and add in small lumps inside boiling stock.
●Add palmoil just a cooking spoon or two in the boiling stock then Cover for 5mins then add well washed bitter leaves.
● Cover pot and leave to cook in good heat till all cocoyam lumps dissolve. You can add water if uts too thick.
Add salt to taste and your bitter leaf soup is ready.
Serve with Pounded yam or any swallow of your choive
NB : Some people use Achi instead of cocoyam. Whatever works for you is fine.
Ingredients
Bitter leaf
Cocoyam
Assorted meat
( Saki , beef, stockfish, dryfish, blended crayfish)
Scotch Bonnet (Rodo)
Stock cubes and Salt
Ogiri Palm oil
Well i learnt this dis when i was in curlinary school.
Its delicious and healthy
Here is the recipe below.
Please ensure bitter leaf is well washed and cocoyam is washed and cooked then pounded well( Cocoyam is the thickner)
●Season and boil beef and assorted in a pot you can add the dry and stock fish too
● When assorted and all is boiled take it out and add lil bit of water to the stock then add manual blended rodo (Scotch bonnet) Crayfish then leave to boil for abt 10 to 15 mins
● Add the beef and assorted along side stock cube pounded cocoyam paste and add in small lumps inside boiling stock.
●Add palmoil just a cooking spoon or two in the boiling stock then Cover for 5mins then add well washed bitter leaves.
● Cover pot and leave to cook in good heat till all cocoyam lumps dissolve. You can add water if uts too thick.
Add salt to taste and your bitter leaf soup is ready.
Serve with Pounded yam or any swallow of your choive
NB : Some people use Achi instead of cocoyam. Whatever works for you is fine.
Ingredients
Bitter leaf
Cocoyam
Assorted meat
( Saki , beef, stockfish, dryfish, blended crayfish)
Scotch Bonnet (Rodo)
Stock cubes and Salt
Ogiri Palm oil
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