Trinity green veggies sauce

Name: Trinity green veggies sauce
Yield: 2 servings
Cuisine: Nigerian
Ingredients: 1 bunch, shoko leaves; 1 bunch, ugu leaves; 1 bunch, scent leaves; Ponmo or any type of meat (as desired); Roast fish (as desired); Pepper (to taste); Salt (to taste); 2 tbsp Powdered crayfish; Onions one medium ball

Sallie @EBsallie

Abuja

I had two types of vegetables in my fridge, and one type growing in my compound, and I asked myself, why not? #Abuja #goldenapron

Sallie @EBsallie

Abuja

I had two types of vegetables in my fridge, and one type growing in my compound, and I asked myself, why not? #Abuja #goldenapron

Saved

Ingredients

2 servings

1bunch, shoko leaves
1bunch, ugu leaves
1bunch, scent leaves
Ponmo or any type of meat (as desired)
Roast fish (as desired)
Pepper (to taste)
Salt (to taste)
2 tbspPowdered crayfish
Onions one medium ball

Saved

Steps

1

Thoroughly pluck and wash the vegetables with salt and leave to drain
2

Place your meat in a clean pot and place on the burner, allowing the juices to dry
3

Add a little water and season with salt and pepper, add the properly washed and de-boned roast fish
4

When the meat is tender, ensure that the stock is just under 1/4 cup. (You can reduce it or let it dry by leaving it on the burner.)
5

Add the shredded leaves and onions and cover your pot, allowing it to dinner for 2-3 minutes
6

Enjoy with a side of boiled plantains, yam, rice, swallow or eat as is.