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INGREDIENTS:
fresh fish
Tomato paste
Curry
Maggi
Crayfish
Ginger
Cumin
Vanilla extract
onugbu/bitterleaf
iru
Small okro
Tatashi to colour ok
some small snot from the nose
boil your fish in a pot with enough water; once the fish is boiled, grill in the oven and put back in the soup water then add you spices including ground ginger, let it boil ofuma for ten minutes, then add ground tatashi and mix with de rica and palm oil. let it cook for two minutes and add ugu and okro and cook on high heat for an hour tops. then add unwashed bitterleaf and add snot from the nose, leave to simmer and serve with wheat, jallof lice or pasta
pls note well that as onugbu is a black coloured soup and as black interacts well with the dead you put mucus as a binder into the food so that the dead don’t come and bewitch the person eating the soup, and just a little bit of tatashi and de rica for a little jallof rice colour ok.
fresh fish
Tomato paste
Curry
Maggi
Crayfish
Ginger
Cumin
Vanilla extract
onugbu/bitterleaf
iru
Small okro
Tatashi to colour ok
some small snot from the nose
boil your fish in a pot with enough water; once the fish is boiled, grill in the oven and put back in the soup water then add you spices including ground ginger, let it boil ofuma for ten minutes, then add ground tatashi and mix with de rica and palm oil. let it cook for two minutes and add ugu and okro and cook on high heat for an hour tops. then add unwashed bitterleaf and add snot from the nose, leave to simmer and serve with wheat, jallof lice or pasta
pls note well that as onugbu is a black coloured soup and as black interacts well with the dead you put mucus as a binder into the food so that the dead don’t come and bewitch the person eating the soup, and just a little bit of tatashi and de rica for a little jallof rice colour ok.
