Recipe courtesy of Florence Troutman
INGREDIENTS:
¾ cup grounded egusi seeds
1 onion chopped
1 cup chopped tomatoes
2 cups of spinach
1 pound of cow’s skin
1.5 pounds of cubed beef
2 tablespoons of dry pepper
1 pound smoked stock fish
1 pound dry fish
2 – 4 maggi cubes
½ cup palm oil
PREPARATION:
Your egusi seeds must have come in
blended (grounded). If they are not, this is the time to grind them in a blender
dried. Take ¾ cups of grounded egusi and put in a bowl, add 2 parts of water to
a part of grounded egusi in the bowl and stir to form a paste. Roll the egusi
into balls. Set aside.
Put your beef and assorted fish
into a large pot. Add salt, chopped onions, a small amount of water (about 2
cups), and two maggi cubes and bring to boil for about 30 minutes until soft and
tender to taste.
Add palm oil, tomatoes, fresh/dried
pepper, spinach and stir for about another 10 -15 mutes.
Cover the pot and allow to simmer
for about 5 minutes. Stir intermittently to prevent burning.
The egusi balls can now be added
along with one or two more magi cubes of maggi if still required to taste
Bring to boil for about 10 minutes. Stir intermittently.
Serves 8 - 10
