Honey Garlic Ribs
Ingredients:
Washed and refined bitter leaves
Various meats (beef, kupomo, goat meat, shaki)
Various fish (cod, dried fish, smoked fish)
Ground crayfish
Palm oil
Cocoyam (ede)
Spice cubes/liquid/powder (Maggi/Knorr)
Ogiri (local spice)
Adjust the taste with salt
Honey Garlic Ribs
pepper
Tip: Before you start cooking, make sure the bitter leaves are thoroughly washed and free of bitter substances. Can’t you get over the bitterness? Just boil the bitter leaves about 15 times and rinse with cold water. Do you use dried bitter leaves? Soak in warm water to fluff it up, then rinse thoroughly to remove dirt.
Preparation Instructions:
Wash the coconut and cook until soft. Peel the skin and knead it in a mortar until it becomes a smooth paste.
Clean all the meat and season with salt and spice cubes. Cook with the cod and dried fish until tender and cooked through.
Add the grated crawfish and pepper. Stir well. Add the palm oil and cook until the oil is well mixed with the meat broth.
Reduce the heat and gradually add the coconut paste. Stir slowly and simmer until the lumps are dissolved and well mixed. The melted coconut mixture will begin to thicken the soup. Is it too thick? If you feel the soup is too thick, add water to loosen it according to your preference.
Add Ogiri and stir. Taste and adjust as needed (all ingredients at this point).
Add bitter leaves, cover and simmer for about 10 minutes.
Ofe Onugbu soup is completed.
Serve with your favorite parts (gari/eva, semolina, fufu, amala, cassava fufu, or crushed yam)