Pick,wash and shred the ewedu leaves and blanch,then set aside.

2-In a clean pot over a medium heat season with 3 maggi seasoning cubes and salt steam the half done tumbi or cow tail or beef 🥩 till the juice dries up.

3- Add 3 cups of water and continue cooking the meat

4-blend the scotch bonnets onions together

5- Add the ground pepper locus beans mince ginger and garlic mixture and washed, smoked fish

6-stir and allow to cook for about 15-20mins

7-Add the maggi signature Miya seasoning stir and add the ewedu leaves and blanched and simmer for 3mins

8-turn off the fire 🔥 and serve with swallow of your choice