Peel and wash the yam thoroughly, cut and with little salt and water, cook for 40mins.
Pound the yam and pour some hot water bit by bit so that the yam become very soft and then wrap.
For the soup, boil water first, then put little potash and ewedu leaves, allow it to boiled for 2mins.
Blender the cooked iwedu leave.
Pour the blended leaves into a pot, add ginger, maggi, salt nd iru(locust beans). Stir it well and allow it to cook for 2mins.
For the stew: blend pepper, scorch bonnet, tomatoes, onion and ginger.
Add oil and blended pepper, maggi, salt, onga, coriander powder, cray fish, beef and pomo. Cook for 5mins. Then add the stock and leave it to cook again for some minutes. Best served warm. Enjoy
