Cooking Instructions
- 1
Cut goatmeat into small cubes, season with 1/2 onion and one Knorr Cube add the stockfish. Add a little water and boil for about 10 minutes or until tender. Set aside
- 2
Mix the ground egusi in half a cup of water and; blend tomatoes, pepper, and the remaining onion and set aside.
- 3
Heat the palm oil in another pot; pour tomatoes paste into the hot oil, stir for about 5mins and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well
- 4
Add little water and allow to cook for five minutes. Add the boiled goatmeat and stir. Turn the heat down and simmer for a further two minutes.
- 5
Wash and finely slice the Ugu leaves. Add to the soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with fufu or eba.
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