½-1 piece ogili okpei(use cray fish as a substitute)
1 handful scent leaf(sliced)(use basil as a substitute)
1 cooking spoon palm oil
¼ cup cooking oil
2½ cups meat stock
bouillon(optional)
salt(optional)
Instructions
Blend the tomatoes, garlic, bell pepper, Ose and 1 onion and pour through a fine mesh sieve to drain out the excess water.
Meanwhile, thinly slice the onion and set aside; then slightly toast the ogili on an open flame just until you can smell it a little(do not burn). Or you can toast it in an empty pot. Just place the pot over medium heat, place the ogili into the pot and toss a few times until you can smell it a little. You could also skip this step...