Boil assorted beef with salt, seasoning powder and onions. (No to thyme and curry) reserve stock. If using smoked turkey, grill or boil with panla and smoked fish.
Bring cocoyam to boil with skin on till tender, peel skin off cocoyam and pound till you get a smooth paste. You can also purée the cocoyam with a blender just add warm water when blending to form a smooth paste
Place a pan containing cooked assorted beef on medium heat, add smoked fish, dried shrimps, palm oil and cayenne pepper, mix to combine and bring to boil for about 3-4 minutes, (add more water to the meat if needed to achieve the desired thickness of how you want the soup to be)
Add ogiri to the soup and stir to combine (the most important part of this dish, you can’t substitute it with any other thing). After you’ve added the ogiri, check for salt. Note, if your beef is well seasoned you would not be needing salt again for this soup but feel free to adjust to seasoning to taste.
Continue cooking until the ogiri dissolves in the soup and you should also be able to taste it, add pounded cocoyam paste in bits to the soup, and don’t stir just yet. Cover the pot with a lid and allow the cocoyam to dissolve in the soup. Once this is achieved, stir together and check for salt and seasoning
Add the washed bitter leaf to the soup, stir till well combined (add water if soup is too thick). Reduce the heat and allow soup to simmer. Take the soup off the heat after 15 minutes and serve soup with any swallow of choice preferably yellow garri or pounded yam