Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
- Eka Eka Leaf
- Guinea Fowl
- Stock Fish
- Local Spice
- Dry Fish
- Cow Skin (Ponmo)
- Goat meat
1In a pot of boiling banga source, add stock fish; guinea fowl; add mushroom; onion, dry fish, pepper, local spices, cow skin (ponmo) and stir. Then allow to boil for 3 minutes.
2Now add periwinkle and stir, then add salt to taste; add your blended melon and add the pounded yam. Stir properly.
3Finally, add the washed squeezed Eka Eka leaves and allow to boil for 45 minutes.