1.) Wash and boil the stockfish for about 30 until soft. Add the beef into the same pot and season with onion, maggi and cook. Add the tomato paste and cook on medium heat for 40 minutes. This timing prevents a tomato aftertaste.
2.) Peel and boil the cocoyam for about 20 minutes till soft and either pound or blend until a paste is formed. Add water to the pot of meat and stockfish and boil for about 3 minutes. Add the olive oil, dried fish, crayfish, pepper and cocoyam paste.
© 2012 and Beyond. Dr. Ela Maris. TLN Fitness Services and TotalFatLossPlan.com
3.) Stir and allow to boil for 10 minutes. Add maggi, salt, iru (ogili) and the washed bitter leaves and cook for another 10 minutes until the soup is thick. Serve with ground plantain amala.
CALORIES PER SERVING: 330
PROTEIN: 47%
CARBS : 12%
FAT : 11%
EDIKANKONG OR VEGETABLE SOUP (P+C+F)
