Ingredients
- 4 medium sized snails
- 1 medium sized smoked mudfish
- 2 handfuls of mushrooms
- 1 grilled salmon
- 2 dried herrings
- Piece of Koobi (salted dry tilapia)
- 10-15 medium size cocoyam leaves (Kontomire)
- Handful of Kwansesaawa
- 2 medium sized onions peeled
- 4 garlic cloves peeled
- Thumb sized ginger
- Pepper
- 4 fingers of Okra - optional
- 4 medium sized fresh tomatoes
- Onga cube
- Pinch of salt
Method
- Remove the snails from their shells and wash the snails with lemon juice. Cut up a whole lemon and use half of it to rub the snail, squeezing the juice whilst cleaning the snail.
- Cut mushroom and koobi into desirable sizes and put into a big saucepan
- Add snails and carefully wash dried herrings and add
- Steam the meat and fish with onga cube, salt and blended ginger, onion and garlic. Don't forget to add small amount of water.
- Wash fresh tomatoes and onion, then add to the meat. cover the saucepan.
- Remove the stalks from the cocoyam leaves and wash twice.
- Put leaves in a saucepan and add water pepper and Kwansesaawa and cover to boil for 5 - 8 minutes.
- Remove tomatoes and onion from the soup and grind if its well cooked.
- Strain through a colander and add to the soup.
- Wash mudfish and add to the soup
- Cover to boil for 5 minutes.
- Grind leaves, pepper and kwansesaawa thoroughly and add to soup.
- Add more water depending on the thickens you want.
- Carefully wash salmon and okro and add to the soup.
- Taste and add salt.
- Lower the heat and allow to boil for 6 -10 minutes
- Serve soup with rice balls or fufu.
