Miriam Isoun and H.O. Antonio

Ingredients                                                  Handy measure

Unripe plantain                                           4 medium

Yam                                                            4-2 cm slices

Goat                                                           4 mgt

Dry fish                                                      1 medium

Palm oil, optional                                       4 table spoons

Gbafilo                                                        1

Emilo                                                          4 seeds

Enge                                                          3 pods

Lemon grass                                             Few blades

Dry crayfish                                               3 tablespoons

Large dry crayfish                                     20

Dry pepper                                                To taste

Directions

1. Put goat meat and salt and sliced onion in pot and cook on low heat with minimal water for 15 minutes. Peel yam and cut into half.
2. Peel and cut plantain in to three pieces each. Grind spices. Add water to goat meat and boil 3 minutes. Add lemon grass, dry fish, prawns and pepper. Season.
3. Add plantain, cook 10 minutes and then add yam and cook till soft. Remove lemon grass and add ground spices, reducing the heat so as to ensure it simmers for about 15 minutes.
4. Transfer the yam and plantain into a dish.
5. Pour liquid into another plate. Pour red palm oil into another bowl and serve the pottage.