• 2 smoked catfish
• 1 kilogramme of lean beef
• 3 bunches of waterleaves (washed, shredded)
• 2 bunches of ugu (Pumpkin) leaves (washed, shredded)
• 2 small stockfish
• 3 cups of (melon) egusi (ground)
• 2 tablespoons of ground crayfish
• 1 onion (shredded)
• 4 red pepper (ground)
Method
Wash, salt, season, and cook the beef, stockfish and fish until the meat is quite tender. Continue the boiling and add the palm oil, crayfish, pepper and the onions, boil for another three minutes. Stir and add the ground egusi, cover and simmer for two minutes, before adding the shredded waterleaves and ugu leaves. Stir thoroughly and simmer for two minutes. Remove from heat and serve alongside hot iyan, that is, pounded yam.
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