Ingredient
1.200g of egusi seed
2.400g of beef
3.50g of cooked and boned stock fish pieces
4.tbs[45ml] of ground dried crayfish
5.50ml of palm oil
6.2 knorr stock cubes
7.1 small onions
8.4 large fresh tomatoes
9.1 tsp [5ml] ground chilli powder
Preparation method
1.cut the beef into cube,season with one chopped onion and one knorr stock cube.add half a cup of water and boil for about 10 minute or until tender.
2.mix the palm oil egusi in half a cup of water.set aside.blend the tomatoes,the second onion and chilli
3.heat the palm oil in another pot and add the egusi mixture stir well and allow it to fry for a moment.add the blend and stir well.then add the ground cray fish,second knorr cube and stock fish
4.add 2 cup of water and allow for 5 minute add boiled meat and stir.turn the heat down and slimmer for further 2 minute
5.wash and finely slice the ugwu leave.add to the slimmering the soup and stir.continue to slimmer for a further for 5 minute to allow the vegetable to soften.serve with cassava fufu.
