Boil the beef (cut into smaller chunks)and in another pot boil the offal. make sure to season both pots with salt, maggi (knorr).

Roast the ehuru(calabash nutmeg) for one minute, crack it open, take out the seed and blend.

When the meat is tender then add the offal(without the stock) to the beef. add your blended ehuru, pepper soup spice, pepper, maggi and salt

Allow to boil for 10mins and then add your chopped scent leaves and then allow to simmer on low heat till the leaves become dark green.

It's ready to be enjoyed