INGREDIENTS

5 cups (250g) Okra

3 cooking spoons red palm oil

Beef: Best cut

Shaki (Cow Tripe) (Optional)

Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish

1 handful crayfish

Pepper and Salt (to taste)

Onions (optional)

Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)

3 stock/bullion cubes

INSTRUCTIONS

Slice the okra and set aside. 

Blend or grind the crayfish and peppers. I used a combination of fresh (frozen mackerel) and beef. I like to parboil meat with lots of spices and then use very little while making the real soup, it is likely that the whole spice would be left in the stock (meat water) after parboiling.

Wash the beef and fish, season with a half teaspoon of salt, two seasoning cubes and half cup of sliced onions.

allow them to boil together for 10-15 minutes. Remove the fish and continue cooking the meat until it becomes soft

Add the stockfish to the boiling meat, cook for about 10 minutes till they are soft for consumption.

Introduce 200 ml of palm oil, crayfish, 1 seasoning cube, pepper and salt to taste.

The sliced okra should be added at this point, stir. drop the cooked mackerel fish on top.

Allow simmering for 3-4 minutes and you are done with this delicious soup.

You can serve with eba, fufu or pounded yam.

INGREDIENTS:

•¼ Litre of milk

•100g of flour

•1 Egg

•A pinch of salt

•½ cup of vegetable oil

Method:

1. Place the flour into a mixing bowl.

2. Mix the egg and milk into a bowl.

3. Gradually add the egg and milk into the flour and mix; add a pinch of salt.

4. Leave the batter for about ten minutes.

5. Put your vegetable oil in frying pan. Heat gently.

6. Turn the pancakes with a turner.

7. Serve the pancakes on a flat plate. 

Thanks for reading!!