This is a slightly thickened and aromatic soup made by using self thickening ibaba seeds and Etinkirin / Uzouza leaves. Very indigenous to Efiks.
- 1 kg / 2 lb assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
- 4 snails (washed with lemon or limes)
- 450 g / 1 lb stockfish (pre soaked)
- 450 g / 1 lb dry fish (thoroughly washed)
- 100 g / 4 oz ground ibaba seeds
- 225 g / 8 oz ground crayfish
- 225 g / 8 oz ground pepper
- 1 medium onion
- 450 g / 1 lb shredded etinkirin leaves
- 200 ml palm oil
- 1 lt / 2 pints stock
- salt to taste
- Wash the meat thoroughly and place in a large pot.
- Add some sliced onions, ground chillies and stock.
- Place on heat and cook for 50 minutes or until tender.
- Meanwhile wash the smoked dry fish with salt and soak in boiling water or 5 for 10 minutes to loosen any sand or grit and kill any insect present.
- Rinse thoroughly with lots of cold water.
- Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes.
- Add the rest of the stock, bring to the boil, add the oil and ground ibaba seeds.
- Stir thoroughly to slightly thicken.
- Finally add the shredded etinkirin leaves and crayfish.
- Leave to simmer for 15minutes.
- If too thick, adjust consistency by adding more stock as required.
- It should lightly coat the back of a spoon.
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