This superb Yoruba Speciality is made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as Soko or Tete.

I kg / 2 lb fresh soko or tete (washed & blanche
500g / llb assorted parts of meat (washed)
225g/ 8oz stock fish (pre-soaked
I medium smoked fish
225/8oz bushmeat (washed)
22 5g / 8oz cooked crab claws
4 snails (washed with lemon juice)
22 5g / 8oz ground crayfish
225g / 8oz fresh pepper
500g / llb fresh tomatoes
1 small tin tomato puree
2 medium onions
190ml / 6fl 07, palm-oil
I teaspoon iru
lpt stock or water
salt to taste

Place the washed meats in a large pot, add a drop of water or stock. Season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes. Remove from heat and place in a clean bowl. Wipe the pot out and pour in the palm-oil. Place pot on fire to heat up the oil. Ground the tomatoes, onions, and chillies, add to the hot oil and fry for lOminutes, stirring frequently. Add tomato puree and cook for 5 minutes until well blended. Add the cooked meats, crayfish and some more stock if necessary. Simmer for 10 minutes. Finally, add the blanched tete or soko, cook for 5 minutes, check seasoning and serve with Iyan.


Courtesy of Laura Edet


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