- 1 cup ground ogbono
- 3 cooking spoons Palm oil
- 5 fingers of Okro
- Handful of bitter leaves
- 1 table spoon of dry pepper (chilli powder)
- 2 tablespoons of salt
- shaki (tripe)
- Pomo (cow-skin)
- Dry fish
- 3 maggi cubes
- half a bulb of onion
- 2 scotch bonnet peppers
- 2-3 cups of water
Wash the beef, tripe, cow skin and place in a pot. Season with 1 tablespoon of salt, scotch bonnet pepper, onion and 2 maggi cubes. Bring to boil till meat is tender. You may need to take out beef if it cooks before the cow skin and the tripe.
Chop Okro fingers and set aside.
In a separate pot, heat up 2 cooking spoons of palm oil on low heat and and pour in the grounded ogbono and melt in the pot on low heat. Continually stir until completely melted.
In the pot of meat still cooking, ensure there is enough water, pour in your fish, crayfish and the rest of your seasoning.
Pour in the rest of your palm oil, your bitter leaves and the chopped okro.
Do not cover the pot at this point as that would break the resilience of the okro and make it less drawy.
Add the melted ogbono slowly into the pot of meat so it doesn’t splash on you and stir in.
Allow to simmer for 2-3 minutes on low heat without covering the pot.
Serve with Eba(Garri), Pounded yam or semovita or any carbohydrate of your choice.