African Food Bitterleaf Soup and pounded yam

West African Foods: Bitterleaf Soup and pounded yam

Bitterleaf Soup and pounded yam Ingredients

1	Tuber Yam.
2	Stock fish and smoked fish (softened in hot water).
3	Precooked Assorted meat (Beef/goat chunks, shaki, snails etc).
4	ground crayfish.
5	small cocoyams (peeled and washed).
6	washed Bitter leaf(dried/fresh).
7	dry pepper.
8	Palm Oil.
9	Ogiri.
10	Salt.
11	Maggi.

Cooking Guidances

Step 1	Wash assorted meat thoroughly with boiled water and parboil with onions and maggi for 10 minutes. You can continue cooking until it is soft enough for consumption..
Step 2	Cook the cocoa-yam until it is soft; peel off the back and pound with a mortar and pestle until you have something soft and seedless then set aside..
Step 3	Use hot water to soak the dried fish and stockfish separately for a minute and wash thoroughly, then set aside..
Step 4	Now wash the bitter leaves until the bitter taste is washed off and set aside..
Step 5	Add a teaspoon of salt (or according to how you consume salt), the washed dried fish, stockfish,Ogiri and crayfish/pepper to the boiling meat in the pot.
Step 6	Then add the palm oil, stir and allow to boil for 10 to 20 minutes..
Step 7	As the meat, fish, and stockfish boil together add the soft pounded cocoa-yam and allow to dissolve..
Step 8	Add the bitter leaves, maggi and more salt (optional) to taste then cover and cook for five minutes..
Step 9	Ur soup is ready, enjoy with pounded yam or any swallow of choice.