Ingredients
-Chopped Vegetable (Ugwu:3cups; water leaf:1cup)
-Beef/chicken
-Cow skin
-Crayfish (whole and ground)
-Stockfish
-Dry cat-fish
-Boiled Assorted meat
-Palm oil (1/4cup)
-Onions (2.5 moderate sized)
-Scotch bonnet(2-3)
-Red bell pepper (4)
-Seasoning cube
-Salt
-Desired spices (for boiling the beef or chicken)
MARY’s Method
*Wash and blend the peppers with one of the onions into a thick paste.
*Boil the beef/chicken with a seasoning cube, 1/2tsp salt, desired spices and 1/2 of an onion; with very little or no water added until almost tender.
*Wash the stockfish, crayfish, pomo, and set apart. De-bone the dry fish, wash and shred.
*Add the blended pepper paste. Add the remaining onion (finely chopped), stock fish. Boil for another five minutes. Add half of the palm oil, the pomo, assorted meat, crayfish and dry fish. Allow to cook for 5minutes. Add 1tbs ground crayfish. Pour in the vegetable and the remaining palm oil. Add salt if necessary. Allow to simmer for 5minutes on low heat.
*Serve with your favourite swallow (semo, gari or like me, pounded yam)
Enjoy!
~MARY’s Kitchen
