Cooking Instructions
- 1
Cut the beef into small cubes, season with chopped pepper, salt to taste, Stock Cube, boil for about 10 minutes, add kpomo and cook until tender. Set aside.
- 2
Blend the pepper, tomatoes and the crayfish. Set aside.
- 3
Heat the palm oil in another pot and add the Egusi. Stir well and allow it to fry for a moment. Add the blended paste and stir well, add stock cube, salt, beef and kpomo.
- 4
Add little water and allow to cook for 5 minutes. Turn the heat down and simmer for a further two minutes.
- 5
Wash and finely slice the ugu leaves. Add to the simmering soup and stir. Continue to simmer for a further 3 minutes to allow the vegetables to soften. Serve with fufu or garri.
I love to experiment base on what I can see in the kitchen; I walk into the kitchen blind and I come out with a plate of food. My kitchen is my laboratory and you can be my lab rat 😋😋😋. A foodie by day and A foodie by night. #Icookueat
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