Spicy Achi Soup with Goat Meats

Wash and combine all the meat and stockfish in one pot.

Season with onions, garlic, black pepper, salt, ginger and one seasoning cube then place on the fire.

Allow to cook and if the stock about to dry up, add water and cook till the meat is tender.

Add enough water to make soup, add the ogiri, crayfish, smoked fish and pounded yellow pepper, remaining oinions, stir and cook for 5 mins.

Add the spices, taste for salt. Add the palm oil and the remaining seasoning cube, allow to cook for 10mins

Add grounded achi, stir adjust the thickness by adding water (if necessary)

Let the soup simmer on medium heat for 8_ 10 mins

Add Uziza leaves, periwinkles and black pepper, stir to combine. Then leave to simmer on low heat for 5mins.

Achi soup is ready. Put off and serve with pounded Yam, fufu, garri or Semovita.