Ingredients
3 cups egusi (melon) seeds
3 cups pumpkin leaves (ugwu), chopped
4 tatashe (red bell peppers)
6 pieces atarodo (habanero) ( or less, depends on how spicy you what it)
2 big onions
10 - 20 pieces meats of choice
3 smoked/dried fishes, deboned
1 cup palm oil, use less or more
3 tablespoons iru (fermented locust beans)(OPTIONAL)
Stock cubes to taste
Salt to taste
Preparation
Season your meats with salt, seasoning cubes, fresh garlic or garlic powder, bay leaf and onions. I added fresh pepper but you can leave that out. Cook over medium heat until tender. Take out meats from pot, strain the broth then set aside.
Put a dry pan over medium heat, add some of the egusi seeds in a single layer.
Stir every now and again, the seeds will pop, plump up and turn a little bit golden. Take out of the pan and repeat till all the egusi seeds has been fried. Allow to cool for few minutes then dry blend. Set aside
Roughly blend the tatashe, atarodo and onion with a little bit of water. Heat up palm oil in a pot over medium heat, add the peppers and iru and fry stirring every now and again.
For about 10 minutes.
Add a little bit of meat broth to the blended egusi and mix to combine.
Transfer egusi to the pepper sauce.
Mix to combine and stir constantly so it doesn't burn.
Keep stirring until egusi is well fried. About 10 to 15 minutes.
Now add the meat broth and some water (the amount of liquid you add depends on how thick or soupy you like it) taste and add stock cubes and salt to taste. Allow to cook for about 15 to 20 minutes.
Now add your meats and choice of fish/crayfish.
Stir and allow to cook for about 15 minutes. Meanwhile rinse your ugwu leaves or any leafy vegetable of choice and drain.
Taste again and adjust where necessary then add your vegetables.
Stir to combine and cook no longer than 5 minutes. Enjoy!
Recipe by: Dolapo Grey
Comments