Steps
- 1
Boil the stockfish and meat/kpomo and season and also add onions
- 2
When cooked, add palm oil and crayfish for it to boil
- 3
Cook the grinded tomato and pepper with onions to reduce the water
- 4
Then add it to the meat stock on fire
- 5
Add the blended egusi and stir it to mix
- 6
Taste it for seasoning and add more if needed
- 7
Cook for 5 minutes and serve with amala
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