200 g beef or assorted meat(cow skin, shaki(tripe), etc)
20 g Smoked fish
Stock fish (optional)
1 handful Shelled Periwinkle (optional because some people don’t like periwinkles)
500 g Afang Leaves(same as okazi/ukazi leaves) (you can use the dry or fresh leaves)
1 kg Water leaves(or lamb lettuce or Spinach as an alternative if you live outside Africa)
Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
