Scent leaf (Efirin)
Ugu (Pumpkin leaves)
Ponmo (Cow Skin)
Salt to taste
Palm oil or palm cream
NOTE THAT THE PUMPKIN LEAVES SHOULD BE LESSER THAN OTHER VEGETABLES
Wash, season and bring to boil the beef, shaki, pomo, with onions, peppers and seasoning cubes to taste.
Using a blender or with a grinding stone, wash your vegetables and blend all the vegetables till smooth.
Set the grounded vegetable aside
Allow meat to soften while also stirring at intervals
Add the palm-nut cream, crayfish powder, crayfish pieces and smoked fish
Allow soup simmer for five minutes on low heat
Add the blended vegetables and the chopped yellow pepper.
Let the soup simmer for an additional two minutes
Serve hot with any solid food (Fufu, Eba..)
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