Cooking Instructions
- 1
In a clean pot, fry the meat with palm oil. Add in grated tattashe, onions and scotch bonnet.
- 2
Pour in iru and ground crayfish followed by the ground egusi (stir and allow to fry).
- 3
Add the meat stock, all spices/seasoning followed by the ugu leaves. Allow to cook for a while (just enough time to soften the ugu).
- 4
Remove from heat and serve.
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