Ingredients
- Meat (I used beef and goat meat)
- Stock Fish
- Smoked Fish
- Scent Leaves
- Pumpkin Leaves
- Crayfish
- Seasoning Cubes
- Ogiri Okpei
- Pepper
- Salt To Taste
- Ehu
- Ehuru
- Okanga
- Ginger
- Garlic
#pls.note. the ingredients I used Re optional and everyone is free to use what is good for him or her….
Procedure
Wash and cook the palm fruits (akwu)
Wash and cook the meat starting with tougher meats… you can add the rest when the tougher ones starts getting soft… season it with salt and seasoning cubes. Cook until tender.
……. while waiting for the Palm fruits to cook well..
Pound the nuts (Ehu, Ehuru, Okanga) until it’s powdered, add the pealed Ginger and garlic and pound until it’s smooth, add the Pepper and Ogiri too and pound. and set aside.
Get the vegetables ready as well..
When the Palm fruit is well cooked and soft… drain and pound. (food processor does this job faster).
Scoop out the pounded palm fruit into a sizeable bowl.. add water and mix together….. (if it’s too thick add more water) separate the chaffs and palm karnel from the main (water or mmiri akwu🥴) set it aside for about 4-5 minutes to concentrate…
Place a seive on a clean pot (sizeable one that will contain the stew)….. pour in the liquid through the seive as you make sure that the dark concentrated particles at the bottom of the pot doesn’t enter the pot.
Cook for about 15-20 mins.. depending on the size of the stew you are making.
Pour in the Meats, add the pounded mixtures, add some seasoning cubes, stir and cover to simmer for about 10mins or more.
Adjust salt and seasonings to your taste
😋Add the vegetables and stir…. (turn down the heat and cover the pot) let the vegetables sit for 20sec … then turn off the heat…
SERVE WITH WHITE RICE
you can choose to add plantain and beans too.
Tessie Cookbook 