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Meats & Seafood

Featured Recipe

Egusi Stew

Serves 4-6 people.

  1. Prepare bitterleaves by soaking in hot water for 5-10 minutes. Drain and wash in warm water several times, kneading to remove some of the bitterness.
  2. Chop or shred spinach into bite-sized pieces.
  3. Liquidize onion and set aside. Liquidize tomatoes, habaneros and bell peppers, and set aside.
  4. Season beef and stock fish with salt, some liquidized onion, 1 Knorr/Maggi cube, dried pepper and other spices. Steam on low heat until juice dries up. Add 2 cups of water and cook until beef and fish are tender.
  5. Heat palm oil in another pot, then stir in liquidized onion and tomato-pepper purée. Cover and fry for 5-10 minutes on medium heat.
  6. Add crayfish, smoked fish, locust bean paste, stock fish, beef, and stock. Keep on heat for 5 minutes.
  7. Add egusi. Cover and do not stir for about 8 minutes.
  8. Add water and keep boiling for 8-10 more minutes.
  9. Stir in 3 Knorr/Maggi cubes. Simmer for about 2 minutes, then add salt to taste.
  10. Mix in bitterleaves and spinach, turning gently to evenly distribute. Let simmer for a few minutes, and remove from heat.
  11. Serve with pounded yam or eba.

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