Directions
- 1Heat up your pot, adding some palm oil.
- 2Bring in your onions and saute.
- 3Use some water and mold your egusi.
- 4Bring in the molded egusi into the pot.
- 5Stir it consistently as you fry it.
- 6When it’s completely fried, bring in your boiled meat.
- 7Add water.
- 8I divided my egusi into three portions of which I fried the two thirds of it, whereas I molded the other one third and I’m going to bring it in now.
- 9Blend some pepper and add it.
- 10Bring in ogili okpeyi and crayfish.
- 11Add bouillon cubes and salt.
- 12Bring in ugu leaves.
Ingredients
- 1 palm oil
- 1 cup onions
- 1 cup moulded egusi
- 1 cup boiled goat meat
- 1 cup stockfish
- 1 cup water
- 1 cup red and yellow scotch bonnet pepper
- 1 cup ogiri okpeyi and crayfish
- 2 bouillon cubes
- 1 pinch salt
- 1 cup ugu leaves
Equipment
potwooden spoon
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