Ingredients
1 kg Spinach/Kale; washed and chopped
150 gram
meat (Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin)
150 gram
fish (Iced Mackerel Fish, Stock Fish, Dry Fish)
1 tablespoon
of ground Crayfish
2 Fresh
Tomatoes or 1 can of Plum Tomatoes 2 onions; medium 3 Scotch Bonnets Peppers or
2 Cameroun Peppers
1 teaspoon
locust beans (Iru)
1 full
cooking spoon Palm oil
2 Knorr
cubes/Bouillon cubes
Salt, to
taste
Cooking Instructions
Drain the
washed vegetables in a sieve and set aside. Then, blend the tomatoes, onions
and peppers.
Wash the
fish and remove the bones from the dry fish.
Wash the
meat, put in a pot and season with onions, one knorr cube and add salt to taste
(you may add garlic if you want). Preferably, cook the cow tripe first before
the rest of the meat as it is a little tough than the rest. Boil until fully
cooked.
Add the palm
oil to a pot and heat up till it becomes clear and starts to smoke.
Then add the
blended pepper and cook for 15 minutes.
Now,
assorted meat & fish, the locust beans, the crayfish, 1 knorr cube and add
to salt to taste. Cover and leave to boil for 10 minutes.
Then, add the vegetables and stir. Leave to simmer for 5 minutes.
To be served with Eba, Fufu, Semovita, Rice or any swallow of choice.