Cooking Instructions
- 1
Cut the goat meat into small chunks, season with onion, pepper, salt and 1 Stock Cube. after 10mins add stock fish and kpomo, cook till meat and stock fish is tender.
- 2
Blend onions, pepper, tomatoes and tatashe and while you are at it, Mix the blended egusi in half a cup of water set aside
- 3
Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend tomatoes paste and stir well.
- 4
Then add crayfish, remaining stock cube and salt to taste. Add the meat stock water after 5mins add the boiled goat meat and stir. Turn the heat down let it simmer for a further 2 minutes.
- 5
Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further 4 minutes to allow the vegetables to soften. Serve with fufu or garri.
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