Ingredients
- vegetable stock
- 1 pound meat, cleaned and cut into bite-sized pieces
- 1 hot chile pepper
- 1 onion, chopped
- several periwinkles
- 2 pieces dried , skin and bones removed
- 2 pounds afang leaves, cleaned, pounded with a mortar and pestle
- 1 pound waterleaf, cleaned and torn into pieces
- 1 cup dried prawns, crushed
- 2 cups red palm oil
Description
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