Ingredients:
Innards of one guar
One segment scuttle
One large kwama egg
Two to three ash yams
One jug Mazte
Locate and remove stomach flange and discard bloat sac. Clean remaining innards, stuff with scuttle, and fry briefly in a pan over roaring flame until scuttle begins to melt and change color. In a large pot over weak flame, combine one part Mazte, one part water, prepared innards, and ash yams (cut into small pieces). Crack kwama egg over top. Cover and cook until thick and soft.
