Brought to you by: Africfoodstore
Serves: 4-6
Ingredients
1 to 2 lb. of meat tripe, cow skin
1/2 chopped onion, medium
2 tbsp. of bouillon
1/2 lb. of fish, smoked, bones removed
1/2 cup of crayfish
1 to 2 cups of oil, red
5 cups of Okazi leaves – you can substitute leaves of spinach
6 cups of spinach leaves (in addition to 5 cups of above)
Salt, kosher, as desired
Pepper, black, as desired
Directions
Step 1
Soak dried leaves for 10+ minutes. Wash them and drain water off.
Step 2
In medium pan, boil the meat. Season as desired and add bouillon & onions.
Step 3
Cook onions till tender. Reserve stock.
Step 4
Boil tripe and cow skin together till tender. Drain water. Chunk-cut the fish.
Step 5
In large-sized pot, combine meats and fish with one to 2 cups of stock. Cook for three to five minutes.
Step 6
Pulse Okazi leaves in food processor. Add water.
Step 7
Repeat step 5 with fresh, chopped spinach.
Step 8
Stir in oil, crayfish and bouillon. Cover pot. Allow to simmer for a few minutes. Add Okazi leaves to pot and stir. Do the same with spinach.
Step 9
Combine all ingredients together. Allow to simmer for 15-20 minutes or so. Season as desired. Serve while warm.
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