Preparation Method
Season the meat: Place the cleaned assorted meat in a large, heavy-bottomed pot. Add half of the chopped onion, 1 teaspoon of sea salt, the seasoning cubes if using, and approximately 1 cup of water. Stir to combine.
Cook until tender: Cover the pot and cook over medium heat for 35–45 minutes, or until the meat is tender. Add small amounts of water as needed during cooking. Reserve the meat and approximately 5 cups of its stock.
Add the stockfish: Add the cleaned stockfish to the meat during the final 10–15 minutes of cooking. Allow it to soften and absorb the seasoned stock.
Prepare the dried fish: Rinse the dried fish carefully, remove all bones and divide it into large pieces. Set it aside to be added later.
Prepare the cocoyam paste: Boil the peeled cocoyam in clean water until completely tender. Drain, then pound or blend it while warm until a smooth, elastic paste forms. Shape the paste into small spoonful-sized portions.
Build the soup base: Pour approximately 4 cups of the reserved meat stock into a large pot. Add the palm oil, remaining chopped onion, ground crayfish, dried pepper and ogiri Igbo. Stir and bring the mixture to a gentle simmer for 5–7 minutes.
Thicken the soup: Add the cocoyam paste to the simmering stock in small portions. Cover the pot and cook over medium-low heat for 10–15 minutes, stirring occasionally, until the cocoyam dissolves and the soup becomes smooth and lightly thickened.
Return the proteins: Add the cooked assorted meat, stockfish and dried fish. Stir gently and simmer for another 10 minutes so the flavors combine. Add more reserved stock if the soup becomes too thick.
Add the bitter leaf: Fold the prepared Onugbu into the soup. Simmer uncovered for 8–10 minutes, allowing its earthy character to blend with the cocoyam-thickened broth.
Finish and serve: Taste and adjust the salt, pepper and ogiri as needed. Remove the soup from the heat and allow it to rest for 5 minutes. Serve warm with pounded yam, fufu, eba or your preferred heritage swallow.
