500 grams meat
150 grams ground egusi
100 ml. palm oil
200 g. smoked fish
200 g. stockfish (optional)
250 g. vegetable leaves (optional, but if you can lay your hands on washed and ready bitter leaves or "shakpa" (sorrel leaves or flowers) they will do just fine.
25 g. onion, 200 g. tomatoes
1 maggi cube (beef bouillon cube)
10 g. (chili) pepper
Salt to taste
Season and boil the meat and the stockfish.
PS: Soak the stock fish till soft. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.
Blend/grind the pepper, tomatoes and onion.
Heat the palm oil, and add meat, stockfish and the ground/blended ingredients. Cook for about 25 minutes (less without stockfish).
Add the ground egusi, maggi cube and fish, and cook for another 10 minutes.
Add the vegetable leaves (optional) to the soup.
Cook for about 5-10 minutes on low heat. Stir and taste for salt.
This sauce can be eaten either with fufu, rice or root vegetables like yam and cassava. For lunch, a very cold Bud or Heineken to wash the throat is recommended. For dinner, chilled white wine is recommended.