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INGREDIENTS:
* 1 lbs goat and 1 lbs beef tripe seasoned with 1/2 tsp salt and 1/2 tsp pepper
* Blend 1 red bell pepper, 1/2 large red onion, 2 cloves garlic, 2 chilis, thumb size ginger, and add to goat and tripe. Cook for 15 mins on medium heat
* Add 5 medium size pieces of smoked turkey, tsp dawadawa, 1 tbsp crushed smoked herrings. Then cook a further 25 mins on medium low heat.
* Add an option few pieces of parboiled cow Hyde and cook for 5 mins
* Add 1/4 cup palm oil to stew/soup base, and stir to combine.
* Blend 2 cups of egusi/egushi with 2 cups of water or broth, into a smooth purée, and add to meat/stew/soup base. Then cover, and cook for 15 mins on low heat, the stir, and leave lid off, and let sauce fry on low heat for 5 mins. You may thin sauce up with broth or water, as sauce tends to thicken during the time it fries in the palm oil.
* Add 10 cups of baby spinach or kale, then fold into egushi sauce, and allow to wilt with residual heat, and serve with any starch of choice, such as eba, fufu, pounded yam, boiled yam, rice, boiled plantains or cockamamie, boil d sweet potatoes, etc.
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EGUSI STEW - step by step instructions
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