a. Beef and Tripe
b. Cocoyam tubers (quantity of cocoyam depends on the quantity of soup you want to cook)
c. Oha (pterocarpus mildraedii) and Uziza (false cubeb) leaves
f. Dried fish
k. Palm oil
m. Ogiri (optional)
1. Wash and slice Uziza, Oha, and set aside
2. Wash the periwinkle, beef, tripe, stockfish, and dried fish and put them in a pot together.
3. Wash the cocoyam and put it in another pot, add water and boil until it is tender. Once well cooked, peel it and pound it (i.e. like pounded yam), then set it aside
4. Add your periwinkle to the beef, tripe, dried fish, and stock fish; add seasoning, salt, pepper, onions, water and cook until it is tender.
5. Then extract the stock from the beef and fishes. Leave the stock in the pot and keep the beef and fishes in another container or tray.
5. Add 2 cups of water to the stock (you can add more water depending on the quantity of your ingredients/soup).
6. Add palm oil and the cocoyam to the stock and put it on fire/heat source.
7. Once boiled, add Ogiri and allow the it to boil until the cocoyam dissolves. However, to make the process faster and time saving, use a wooden spoon to dissolve the cocoyam while boiling.
8. Once dissolved, pour in the beef, tripe, fish, stockfish, periwinkle and stir.
9. Taste and add any desired spice not enough. If the taste is okay,
10. Add your Oha and Uziza leaves and allow to cook for 2 minutes.
11. Serve with Eba (bolus Garri) and a glass of water and soft drink.