Ingredients:

500g of fresh fish, cut in big chunks (any white strong fish will do e.g monk fish, barracuda)

1 medium onion, chopped

2 tbs of ground crayfish

1/2 of periwinkle (if using dried ones, soak for about an hour in cold water)

500g of stock fish fillets, boiled to soften

1/4 of fresh prawns

1/4 cup of dried whole prawns

250g of dried fish, washed and cut into chunks

2 tsp of chopped yellow scotch bonnet (at a rod0)

4 tbs of Ukazi leaves

4 tbs of offor

1/4 cup of palm oil

2 Knorr cubes

Method:

1. In wide pan, boil the 1 Knorr cube and the chopped onions until the cube dissolves.
2. Add the fish and simmer covered for 5 minutes.
   

 

3. Remove the fish and set aside. Add 2 cups of water, the second Knorr cube and all other ingredients apart from the fresh prawns and offor. Bring to boil and let it simmer for about 7 minutes, until the palm oil is cooked and well combined.

 

4. Add the boiled fish back into the pot with the prawns and offor. and let it simmer for another five minutes. you can add more offor if you like your soup very thick. The soup gets thicker the older it gets.

5. Enjoy with hello Eba!