Here’s one of my favourite appetisers. . .
– Beef Offals (shaki, liver, kidney, roundabout, heart, etc) (350g)
– Ground peppersoup ingredient (I prefer to pick out the ingredients by myself and then grind e.g 6-8 calabash nutmegs(roasted and decoated) +8pieces negro pepper+1tbs aligator pepper+ small sized dry ginger root)
– Scotch bonnet (1-2)
– Scent leave
* Wash the offals thoroughly (For the roundabout, make sure you turn inside out to allow for proper washing).
* Cook the shaki in the pot for about 10 mins first (since it is usually tougher than other parts). Add the other parts and add water just enough to cover the assorted meat. Add the onion and scotch bonnet (finely chopped or ground in blender), 2tbs pepper soup ingredient, seasoning and salt to taste. Allow to boil for about 7minutes.
* Serve hot.
Pepper soup ingredient photo source: internet.