Wash meat and place in a medium pot over medium flame..

Add enough water to cover the meat. Season with salt and seasoning cube. You can add some sliced onions.

Boil till meat is tender.

Wash moringa leaves and keep aside.
In a dry pot, put veg oil, when warmed through, add onions, blended tomatoes and scotch bonnet and fry.

Before onions soften add groundnut paste and fry.

Keep stirring the groundnut to avoid burning it.
Fry groundnut paste till it starts looking creamy and moist. Add stock and stir well.

Add meat, seasoning cubes and ginger, stir well, taste and add salt. Keep cooking until the rawness has gone out of the groundnut, about 10
minutes.

Then add moringa leaves. Boil for 10-15 minutes till leaves are tender. Take off the heat. It will thicken a little more as it cools down.

Serve with any swallow of choice.