Ingredients:
- 1 cup ground pumpkin (egusi) seed
- 1- 2 lb goat tripe or any desired meat of your choice
- 3 tbsp of ground dried crayfish
- 1 small bunch of ugwu or bitter leaves
- 1 red bell pepper
- 1 oz of palm oil
- 2 seasoning cubes
- 1 red onion
- 4 large fresh tomatoes
- 2-4 habanero peppers (add more for extra spice)
Direction: 1. Cut the goat tripe into bite size pieces, season with 1 chopped onion and 1 seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
2 Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, red onion, red bell and habanero pepper. Set aside.
3. Heat the palm oil in another pot and add the egusi mixture. Stir well and allow the egusi to fry a little. Then add the blend and stir well. Add the ground crayfish, second seasoning cube and stockfish.
4. Add 2 cups of water and allow to cook for 5 minutes. Then add the boiled meat and stir. Turn heat down and simmer for a further 2 minutes.
5. Wash and finely slice the ugwu leaves. Add to the simmering soup and stir in. Continue to simmer for a further 5 minutes to allow the vegetables to soften.
Serve with eba or wheat.
Enjoy
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