Vegetable (Ugu or bitterleaf)
Cooking seasoning (maggi)
Salt to taste
Wash your beef, chicken, cowleg & kpomo properly put in a pot, add a little water and boil together.
Wash and add stockfish and blackfish to the boiling meat.
Add onion & season (maggi/salt) well to taste.
Allow it to boil well together.
After some time, you’d see you already have a stock (water derived from the meats & stock fish). Now pour the meat and stock-fish into a bowl and cover it.
Measure Egusi into a bowl, add chopped onion to it and enough crayfish. Now add water little by little till it becomes thick but dropping.
Put the pot back on fire and add oil. Allow the oil to get hot and start adding the Egusi mixture little by little with a cooking spoon like you are frying a bean cake.
After you must have added all, now stir continuously until the oil fries it completely.
Then you add the meat and stock-fish into it and stir together, allow to boil.
Add otazi leaf first… Allow to boil after adding.
Lastly, add ugu and allow to boil for 2min and serve with garri, semolina, poundo yam etc.
NB: If by the time you add your meat and stock to the fried Egusi and it taste seem not appealing, add a little seasoning more to bring the taste forth.