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VEGETABLE SAUCE

Ingredients
Stock Fish, Dry Fish
Ponmo (Cow skin)
Beef, Shaki (cow tripe), Liver
Crayfish
Salt, Knorr Cubes, Scotch Bonnet Peppers
Onions
Chopped spinach
Vegetable Oil/Red Palm Oil

Preparing the Sauce
·         Blend or grind together, the pepper, onions and crayfish
·         Place the shaki in a pot and be sure to have added salt, knorr and onions.
·         Soak the stock fish and dry fish in water for an hour to soften while you rinse the spinach. Afterwards, take out the bones in the fish.
·         Add the beef and ponmo to the shaki and cook for some time. When the shaki appears quite soft, add the crayfish, dry fish and stock fish to the mix and leave to boil.
·         Place a clean pot with palm oil or vegetable oil inside over high heat and heat it up until it becomes clear. Afterwards, add the meat/fish mix and stock from above to the oil then cover up to boil.
·         When the mix starts boiling, add the spinach to it and cover for a few minutes. If salt is not enough, add a bit. Leave to cook well but be mindful of the veggie as it gets soft easily.
·         Now your Veggie sauce is ready to be served…with rice, yam or plantain
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