OFE Nsala
* 750g goat meat
* Handful of stock fish flakes
* 1 teaspoon salt
* 1 ½ teaspoon seasoning cube
* 2 dried cat Fish (washed and deboned)
* 100g Yam
* Uyayak/prekese
* Crayfish
* Yellow pepper
* Spices:
* Ogiri Okpie
* Uda pepper/grains of Selim
* Ehuru
* Oziza seeds
* Extra beef seasoning and pinch of salt to adjust seasoning
* Vegetable: basil. Use utazi if available
Method
* Add goat meat, stock fish, beef seasoning and salt to a wide pot. Add water, cover to cook.
* Cook for about 25 minutes until meat is almost fully done.
* While meat is cooking, Peel and cut yam into cubes.
* Blend yellow pepper with Ogiri Okpie, Uda, Ehuru and Oziza seeds.
* Check on the meat, add dried fish, yam and more water.
* Add uyayak, cover to cook for about 10 minutes until yam is soft.
* Remove the yam, pound or blend with water.
* Remove the uyayak, add crayfish, blended pepper and spices.
* Add the pounded yam.
* Cover and allow to cook for about 8 minutes on low heat.
* Open pot, stir, add the vegetable and cook for about 1 minute.
* Enjoy with pounded yam, fufu or by itself.
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