Preparation Method
Season the meat: Place the 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 the meat: Cover and cook over medium heat for 35–45 minutes, or until the meat is tender. Add more water in small amounts when necessary. Remove the cooked meat and reserve approximately 4 cups of the cooking stock.
Soften the stockfish: Add the cleaned stockfish during the final 10–15 minutes of cooking the meat. Once tender, remove it carefully and set it aside with the cooked meat.
Prepare the smoked fish: Check the smoked or dried fish carefully for bones. Divide it into generous pieces and set aside.
Build the soup base: Return 3 cups of the reserved meat stock to the pot. Add the palm oil, remaining chopped onion, ground crayfish and dried pepper. Stir and simmer uncovered over medium-low heat for 8–10 minutes.
Add the proteins: Return the cooked meat and stockfish to the pot. Add the smoked fish and periwinkles, if using. Simmer gently for 8 minutes so the flavors combine without breaking apart the fish.
Add the okro: Add the drained okro gradually while stirring gently. Continue stirring for 2–3 minutes to activate its characteristic silky texture. Add more reserved stock if the soup becomes too thick.
Finish cooking: Simmer the soup uncovered for 6–8 minutes. Avoid overcooking the okro, as it should retain its fresh flavor, green color and natural draw.
Add the greens: Fold in the sliced uziza leaves or ugu, if using. Simmer for another 3–5 minutes, just until the leaves are tender.
Season and serve: Taste and adjust the salt and pepper. Remove the soup from the heat and allow it to rest for 5 minutes. Serve warm with eba, pounded yam, fufu, amala or another preferred heritage swallow.
