Ingredients
A handful of ayoyo leaves
2 medium Scotch Bonnet Pepper
1/2 Tsp Dawadawa
4 tablespoons of powdered fish
1/2 Tsp Kawu or Bicarbonate of Soda
2 Stock cubes or 1 cup stock solution
1 cup water
Salt to taste
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METHOD
Wash ayoyo leaves with running water.
Chop and blended ayoyo with enough water depending on the thickness you want.
Grind dawadawa in asanka, add to ayoyo and boil.
Add powdered fish, kawu and seasoning.
Add salt when the ayoyo soup is ready and allow to simmer for 2 - 4 minutes.