Recipe for 4 servings:

1 onion (crushed)

1 tablespoon offor or achi powder

1 big bunch bitter leaf (shredded and washed)

1 kilogram beef and assorted meat

1 large smoked  or dry fish (washed)

1 large stockfish (washed)

3 tablespoons ground crayfish

2 cooking spoons palm oil

Salt and seasoning to taste

2 pieces cameroun or nsukka yellow pepper (crushed)

Method:

• Wash and season the meats.
• Add enough salt, seasoning to taste and onion.
•  Cook until tender.
• In another pot, cook the fish, stockfish and crayfish, including the seasonings and salt to taste.
• Allow  to cook properly to produce the stock.
•  Add the crushed pepper to the pot.
• Pour the offor or achi into a deep bowl, add the palm oil and stir into the boiling pot.
• Pour in the cooked meat, simmer and cook for two  minutes.
• Cover until the colour becomes lighter.
• Uncover, simmer, stir and aadd the washed bitter leaves.
• Stir gently and simmer for 60 seconds .
• Taste for salt and pepper.
• Remove from heat and serve with any swallow.