Kekefiai

Serves 4

10 ripening plantain

1 cooking spoon of fresh palm oil

8 cuts of dry fish

1 small margarine tin size of dry ground crayfish (small size)

1 small margarine tin size of dry crayfish (large size)

1 teaspoon of dry grounded pepper

2 cubes of Royco seasoning

Potash

Salt to taste

Preparation

1. Peel and slice the plantain in slanting form

2. Clean the dry fish and break into small pieces

3. Remove the heads and tails from the large crayfish and wash the body.

4. Crush the potash into small pieces.

5. Place the plantain in a pot and add the ground crayfish, big crayfish, curry, potash, 2 cubes of Royco, salt and water to cover the plantain.

6. Cook the mixture for 10 - 15 minutes till very soft. Add water as the need arises.

7. Crush 1-2 pieces of the plantain cuts to thicken the meal.

8. Serve hot.