Ofe Owerri

Instructions

1. Put 20 g of stockfish and 20 g of dried fish in a bowl, cover with boiling water and leave to soak for 20 minutes until pliable. Rinse well, pick out the bones and any grit, and set the flesh aside.
2. Boil 60 g of cocoyam corms in plenty of water for 18-20 minutes, until a knife slides through easily. Drain, peel while still hot and pound in a mortar to a completely smooth, sticky, lump-free paste. Set aside.
3. Put 40 g of shaki in a heavy pot with 30 g of chopped onion, 1 stock cube, 0.5 tsp of the salt and just enough water to cover. Bring to the boil, then simmer covered over medium heat for 25 minutes, until the tripe is beginning to soften.
4. Add 100 g of goat meat and simmer 20 minutes, adding a splash of water if the pot runs dry, then add the soaked stockfish and dried fish and cook a further 5 minutes. The goat should be tender but still holding its shape.