Serves: 6


  • 300g of stockfish
  • 500g of dried fish
  • 2 slices of yam
  • Salt to taste
  • 1 teaspoon of ground pepper
  • 2 Maggi cubes
  • 5 Utazi leaves(optional)
  • 4 teaspoons of ground crayfish



  • Wash the stockfish and cook for 30 minutes until softened

  • Wash the dried fish and add it to the stockfish and cook for 5 minutes

  • Use another pot to cook your yam, when it is soft, use mortar and pound it (make sure there is no ┬álumps)

  • Add the yam together with the stockfish and cook until the soup thickened

  • Add your sliced utazi leaves, simmer for 2 minutes

Serve with pounded yam, fufu

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