OBE EFO ELEGUSI

Recipe for four servings

REQUIREMENTS

- 1 kg Beef
- 1 medium Stockfish head
- 1 medium size Smoked fish
- 1 medium bunch Shoko leaves
- 4 Fresh pepper (ground)
- 4 large sizes Fresh tomatoes (ground)
- 4 large sizes Tatashe (ground)
- 1 large size Onion (ground)
- 1½ cups Egusi (ground)
- 2 Maggi cubes
- 1 small wrap Iru
- 1½ litres Water
- Salt to taste



What you do

Wash and season the meat, and stockfish head with onion, maggi cubes, salt and pepper then steam till water dries up. Add one litre of water and continue cooking.

Pick, wash, cut the shoko leaves and blanch slightly then set aside.Wash and de-bone the fish.

Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe. Fry for about 5-10 minutes.

Add the stockfish, smoked fish and water or meat stock. Allow to cook for about 5 minutes. Add ground Egusi. Boil without stirring for about 10 minutes.

Add water. Continue boiling for 8-10 minutes. Add iru, maggi cubes,Stir and simmer for about 2 minutes, and add salt to taste.

Then add shoko leaves, and allow to simmer for another few minutes.

Remove from heat and serve with semovita or pounded yam

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