Ingredients

  • 600 mL Palm Fruit juice
  • 300 g Kpomo (optional)
  • 300 g smoked dryfish
  • 300 g softened stockfish
  • Salt to taste
  • 2 c Perewinkle, shelled
  • 2 seasoning cubes
  • 1 c crayfish, ground
  • Pepper to taste
  • 1 Onion bulb, finely blended
  • 2 c Afang leaves, pounded
  • 800 g preferred meat - Chicken, Beef orGoatmeat
  • 1/4 Uyayak