1.) Cut beef or chicken into small pieces and place in a large pot with water.
Season with salt, maggi and ground pepper until tender. Add the smoked fish, stock fish and cook for about 10 minutes.
2.) Prepare the okra (also known as okro) by washing in water. Divide into two, finely chop one half and cut the rest into small rounds. Add the prepared okra together with the chopped pumpkin leaves to the boiling soup and stir. Add the olive oil and iru, allow to bubble and simmer for 5 minutes, sprinkle in ground crayfish, ground pepper, maggi and salt to taste and stir. Simmer for another 5
minutes and enjoy!
3) Can be served alone or with stew or rice. Also eaten with fat-burning
“swallow” called green plantain amala.
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