Water yam popularly called ‘Isu Ewura’ by the Yorubas is tasteless and water-dense just as the name implies. But with extra flavours and proteins, you can turn it into an irresistible delish. Add as many types of meat and seafood as you can and enjoy this meal!
Wash the meat and fish. Season to taste and cook. While the meat and fish are cooking, peel the water and grate using the fine mesh of a cheese grater. Set aside. Blend the tatase and rodo and them set aside.
Add 1 tablespoon of crayfish, 1 piece of seasoning cube and salt to taste to the grated water yam and set aside.
Heat the palm oil in a pot over medium heat and saute the locust beans for a minute. Add the blended pepper and the remaining seasoning cube and allow it to fry for about 10 minutes or until the oil floats on top.
Add 3 cups of water or beef stock. Stir and continue to cook for about 2 minutes. Add the cooked meat and fish, and the smoked crayfish and allow to cook for about 10 minutes.
After 10 minutes, remove the meat and fish from the stew. Scoop the grated water yam in both small and big lumps into the pot. The small lumps will dissolve while the large ones will remain lumpy. Cover and cook for about 8-10 minutes on low heat without stirring.
Stir and break some of the lumps if it is too lumpy. Transfer the meat and fish back to the pot, add the remaining crayfish and stir.
Cover and allow to simmer for about 3-5 minutes.
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