Kekefia is a traditional Nigerian recipe (from the South-South region) for a classic soup (a stew to be served with pounded yam) of periwinkles, plantains, dried fish and scented leaves in a palm oil and onion base. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Kekefia.
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This is a traditional dish of the Ijaw peoples, South-South Nigeria.
Ingredients:
2 unripe plantains, washed, peeled and cubed
300ml periwinkles
1 large smoked and dried fish, washed and broken into pieces
2 large onions, finely chopped
1 bunch of scent leaves (uziza, bitterleaf etc [French tarragon makes an acceptable substitute]), shredded
500ml water
1 tbsp ground and dried crayfish
3 tbso red palm oil
1 Maggi cube (or Knorr stock cube)
salt to taste
2 tsp pepper blend
Method:
Take the periwinkles, cut off a piece of the tail end then remove the intestine and wash them thoroughly to remove all the mud and grit. Place in a pan, cover with water, bring to a boil and cook for about 5 minutes then drain and set aside.
Bring the 500ml water to a rolling boil in a large pot. Add the cubed plantain and chopped onions, cover the pan and cook over medium heat for 10 minutes. Crumble in the Maggi cube then add the pepper blend, dry crayfish, smoked fish and the periwinkles.
Cover the pot and boil for 2 minutes then stir in the red palm oil, reduce to a simmer, cover the pot and cook over low heat for 2 minutes more. Add the scented leaves and cook for 10 minutes to allow them to wilt and cook completely.
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