FullMouth PepperSoup!

Rainy days are here and so are yams! This recipe is tasty, refreshing, hot and spicy! It is very simple to make and ideal for days you are tired of your 'everyday' meals AKA rice,garri and fufu..So big girls and guys! Heat up your pots!

Ingredients:

1. 10 medium cubes of yam.
2. 8 bells of fresh Cameroun/ Habaneros/ Aromatic yellow pepper-Grinded
3. Cow or Goat Tripe (Shaki) - Cut in medium bits.
4. Cow Lung (Fuku) - Cut in medium bits.
5. Liver - Cut in medium bits.
6. Maggi crayfish- 2 cubes.
7. Salt to taste.
8. Water.
9. Crayfrish powder-3 tablespoons.
10. White onions- Roughly chopped.
11. Local scented leaves.

 Lets cook!

1. Place shaki, fuku, liver bits and Maggi cubes into a pot.
Sprinkle a whole bottle pinch of salt.
Add some water.
Add the yellow pepper paste and crayfish powder.
Cook until the shaki is tender. If the shaki is tender, the other meat are ready too.

2. Pour more water into the pot to make enough soup for the yam.
Place the cubes of yam into the pot  and allow to boil. Naturally, the yam will thicken the soup as it softens.

3. Go watch some TV...but check once in a while for the yam's softness.

When you think it is ready..you suppose know na...add the onions and slice in the scented leaves. Cover for 2 minutes, then serve hot!

Enjoy!