ANOTHER ONE, AN AKWA IBOM SOUP, EKPAN NKUKWO

 Let's go! 

1.  Grind the ekpang nkukwo leaves into a fine paste using a blender or food processor.

2. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the meat and sear until browned on all sides. Remove the meat from the pot and set aside.

3.  In the same pot, add another tablespoon of vegetable oil. Add the chopped onions and cook until they're softened and translucent.

4. Add the chopped tomatoes and Scotch bonnet peppers to the pot. Cook for 5 minutes, stirring occasionally.

5. Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly.

6. Add the ground crayfish to the pot and stir well.

7. Add the ground ekpang nkukwo leaves to the pot and stir well.

8. Add the water and salt to the pot. Stir well to combine.

9.  Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the meat is tender and the soup has thickened.

10: Serve the Ekpang Nkukwo Soup hot, garnished with chopped fresh herbs or a sprinkle of ground crayfish.

This is it chikina ...serve with hot eba, Garri, or wheat as your choice may be