Oha leaves | 2-3 bunches |
Uziza leaves | 10-12 |
Beef | 12 pieces |
Cocoyam | 15 pieces |
Cameroon pepper | ½ tablespoon |
Onions | 1 |
Grounscrayfish | 1 tablespoons |
Yellow and red scotch bonnet peppers | 8 pieces |
Beef/chicken stock | |
Salt | |
Pepper | |
Palm oil | 0.5 cup |
In a large pan, saute the meat, onions.
Add beef/chicken stock and water.
In another pan, boil cocoyam till soften. Mix with the meat
As the soup thickens, add oha and the uziza leaves. Stir in and turn off heat to allow residual heat finish up. this keeps the oha fresh and green looking.