Ingredients
A bunch of kontomire leaves or cocoyam leaves
3 large tomatoes
1/4 cup of turkey berries optional
3 medium onions Pepper
2 medium smoked salmon
1 cup melon seeds
1/2 cup of palm oil Momoni
2 teaspoons grounded shrimp
1 teaspoon salt
Methods
Soak the melon seeds in water.
Wash kontomire leaves with some salt.
This is to diminish the tingling of hands while cleaving.
Cut kontomire into favored stripes.
Put the cut kontomire into a pan with little water and spot it on high hotness.
Cover and heat to the point of boiling.
Turn the kontomire after around 5 minutes of cooking to ensure everything is cooked through.
Switch off fire and put away. Blend two onions, tomatoes, pepper, and turkey berries and keep them to the side.
Dispose of the tissue of the salmon, break into two and eliminate the bones, break into wanted sizes, and put away.
Wash the drenched melon seeds and spot them into a blender.
Add about ¼ teaspoon salt and a little water to mix into a glue.
Put away. Slash the leftover onion
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