Foodnify - Ofe Owerri and Pounded Yam

Wash the beef and season with onion, one magi cube and salt.

Allow to steam till juice dries up.

Add 2 cups of water, snail and stockfish, continue cooking till the stockfish is soft and the meat is cooked.

Pick, wash and shred the ugu leaves.

Wash the fish thoroughly.

Add the fish and isam to the meat pot and add the remaining water.

Peel and wash the cocoyam.

Cut each into two pieces and pot, continue cooking until is cooked.

Remove the cooked cocoyam and pound and return to the pot as a thickener.

Add the maggi crayfish, pepper and palm oil.

Stir thoroughly and reduce the heat.

Add the shredded ugu and ukazi leaves.

Stir and allow to cook for about 6 minutes.

Stir and add salt to taste.

Remove from burner and serve with pounded yam.

Put the yam in a pot, add enough water and place the pot on the fire.

Boil until the yam is cooked.

Drain off water.

Pound the yam in a mortar or pounding machine

Add water to it until it is free from lumps and slightly elastic.

Mould and serve with Ofe Owerri.

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