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Ingredients
- 8 medium-sized corms cocoyam, washed
- 1 bunch ora leaves, torn into small pieces and rinsed
- Uziza leaves, washed and minced
- Shaki (cow tripe)
- Stockfish
- Nigerian dryfish
- Bouillon cubes
- 3 cooking spoons red palm oil
- 1 ogiri Igbo
- Assorted meat
- Assorted fresh fish
- Ground crayfish
- Ground chile pepper
Procedure
- Boil the cocoyams until soft. Peel them, and use a mortar and pestle to pound them to a smooth paste.
- Boil the shaki, stockfish, and dryfish in 1 liter of water for about 45 minutes over medium heat.
- Add the beef and stock cubes and continue cooking until well done.
Notes, tips, and variations
- Tearing the ora leaves prevents the vegetables from becoming darker in color, as they would when sliced with a knife.