Nigerian Otong Soup

Ingredients:

1 kg assorted meat (beef, oxtail, tripe, offal & bushmeat

225 g stockfish, pre-soaked

500 g dry fish, thoroughly washed

450 g periwinkles

225 g whole dry prawns, cleaned

225 g ground crayfish

225 g chillies, pounded to a paste

1 medium onion

1 kg ugwu (pumpkin leaves), washed & shredded

450 g fresh okra, sliced and pounded to a paste

180 g Uzouza leaves, shredded, optional

200 ml red palm oil

1.2 l stock

Salt to taste

Cooking Instructions:

Wash the meat and place in a large pot with a little groundnut oil. Fry until the meat has just browned then add sliced onions, chillies and a little stock. Bring to a boil then simmer for 30 minutes. Wash the smoked fish then soak in boiling salted water for 5 minutes. Rinse with cold water then add along with the stockfish, dry prawns and periwinkles to the meat in the pot and cook for a further 5 minutes. Add the remaining stock and bring to a boil. Finally add the shredded ugwu and pounded okra. Mix in properly and allow to simmer for 15 minutes before adding the crayfish, palm oil and uzouza leaves. Stir well and allow to simmer for a further 10 minutes then remove from the heat and serve hot with Fufu.

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