OTONG SOUP

Recipe for four servings

REQUIREMENTS

- 8 medium pieces Beef
- 1 medium size Smoked fish
- 1 medium stockfish
- 1 cup shelled perewrinkle
- 10 medium pieces Cow skin
- 4 medium sizes Pepper
- 20 medium sizes Okro
- 2 small bunches pumpkin leaves or ugu
- 3 table spoons Crayfish (ground)
- 2 cooking-spoons Palm oil
- 2 maggi Cubes
- 1½ litres Water
- Salt to taste



What you do

Season the beef with 1 maggi cube and salt and a little pepper, steam till the stock dries up.Add 2 cups of water, cow skin and boil till meat is cooked.

Wash the smoked dry fish with salt and soak in boiling salted water for 5 minutes to kill any insect and loosen any sand or grit. Rinse thoroughly with lots of cold water.

Add the stockfish and periwinkles to the meat and cook for a further 10minutes.

Wash and chop the okro.Place on a chopping board and further chop to increase the resilience. Wash the pumpkin leaves and shred.Chop the pepper.

Pour the remaining water into the pot containing the meat.Add washed smoked fish.Add the Crayfish and al1ow to boil for about 5 minutes.

Add the pepper, palm oil and the remaining maggi cube.Stir and add the shredded and chopped okro.Whisk with a cooking spoon to increase the resilence.Cook for about 5 minutes.

Add the shredded pumpkin leaves and simmer for about 5 minutes.

Remove from heat and serve hot with pounded yam, eba, fufu or Anyang Ekpang.

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