Estimated Nutrition (whole recipe, rough)
Counts 4 of 10 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Smoked Fish | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Melon | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg assorted meat ( beef , goat , cow tripe , etc.)
- 4–6 seasoning cubes
- 3–4 cups water
- 500 g dryfish , smoked fish, or stockfish
- 1 cup cocoyam paste
- 1 cup palm oil
- 3 tablespoons ground crayfish
- 2 tablespoons ogiri (fermented melon seed paste)
- Fresh bell pepper or chile pepper
- 1 cup okazi or uziza leaves, thinly sliced
- 2 cups ugu leaves, chopped
Directions
Clean the meats and dryfish, and cut into pieces.
Simmer the meat with seasoning cubes and water in a pot until tender. Add stockfish and dried fish.
Stir in the cocoyam paste to thicken the soup, making sure it's well incorporated.
Stir in the palm oil, crayfish, ogiri, and pepper. Simmer for 5–10 minutes.
Add okazi leaves, and simmer for 3 minutes.
Stir in ugu leaves, and simmer for 2–3 minutes.
Taste and adjust seasoning. Serve hot with pounded yam or fufu.