Ofe Utazi (Nigerian Utazi Soup)

Instructions

Start the cocoyam first, since it takes the longest. Put the unpeeled cocoyam in a pot, cover it with water, and boil until it is tender all the way through. Drain it, peel it, and pound it in a mortar until it is smooth, stretchy, and sticky.

Squeeze the utazi leaves in a bowl with some water to wash out the bitterness. Rinse them, slice them, and set them aside.

Put the beef, stockfish, and cowskin in a pot and season with salt and a stock cube. Let them cook in their own juices first, then add water. Simmer for 15 minutes, then add the dryfish.

Blend the ground crayfish, habanero pepper, and dawa dawa into a smooth paste. Stir the paste into the pot along with the palm oil and simmer for a few minutes.

Drop in the pounded cocoyam in small lumps and stir well. Keep cooking over high heat until the soup thickens to the consistency you want.

Add the sliced utazi and bring the soup to a boil. Taste and add salt if it needs it, stir, and take the pot off the heat. Serve with the swallow of your choice.