Ingredients

  • 4cups Afang leaves, pounded
  • 600g Waterleaf or Spinach 
  • 1kg Meat/Chicken/Goatmeat
  • Rich meat stock
  • 300g softened Stockfish
  • Dried Fish
  •  200g Kpomo
  • 4 cups Perewinkle
  •  6 Chilli Pepper 
  • 1 cup Crayfish, ground 
  • 2 Seasoning cubes to taste 
  • 2 cups Palm Oil 
  • 1 Onion bulb