Ingredients:
- Shredded Ukazi leaves – 1 medium heap
- Fresh Pepper – 3 medium size
- Boiled stock fish – 3 medium pieces
- African nutmeg (Ground) – 1 teaspoon
- Smoked shrimps – 15 medium size
- Palm oil – 2 cooking spoons
- Potash – 1 small piece
- Maggi crayfish x 2
- Water – 2 tablespoons
- Salt – To taste
Method:
Heat the potash and crush. Pour into a bowl. Stir in water then palm oil till colour changes to yellow. Add the boiled stockfish, shrimps and Maggi crayfish. Stir. Add the shredded ukazi leaves. Stir and add salt to taste. Serve cold.