Steps
- 1
Sock dry fish with boiled water and salt, chopped attarugu onions and pappe. Wash ugu leaf and water leaf set aside.
- 2
Wash and cook meat and pomi for some minute, wash socked dry fish and set a side cut pomo and set set aside with fish
- 3
Set pot on the fire add vegetable oil and fry the meat set a side add palm oil and chopped ingredients stir till change in colour and smail add meat water, add ugu leaf cover for 5 minutes add water leaf add egusi add pomo and fish add seasoning cubes add ginger and garlic to taste cover for another 5 minutes then serve. Enjoy with tuwo or pounded yam.
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