- 250g 8oz fresh beef chucks
- 500g / llb bushmeat
- 500g / lib stockfish (pre-soaked)
- 500g / lib smoked dry fish
- 250g / 8oz oxtail
- 250g / 8oz cleaned tripe
- 2pt stock or water
- 300g /100z ground egusi
- 500g lib fresh tomatoes
- 250g / 8oz fresh peppers
- 2 large onionteaspoons iru
- 4 tablespoon ground crayfish
- 500g.llb fresh bitter leaf (washed to remove excessive bitterness)
- Use Knorr maggi or salt to taste - personally, I don't use salt.
HOW TO COOK
Wash thoroughly the beef oxtail bushmeat and tripe.
Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.
Add the washed dry fish and stockfish and cook for another 10 minutes.
When cooked mm into a large clean bowl. Wipe out the pot and place back on heat.
Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes.
Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.
Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes.
Serve hot with any of the stiff puddings.
OTHER VEGETABLES THAT YOU CAN USE
Fresh waterleaf Soko Tete. Igbo ugwu and Uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.
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