INGREDIENT
Assorted meat

Stockfish

1 cup, Honey Beans (Ground)

2 cooking spoons, Palm oil

3 tbsp, Crayfish

Onion

Scotch bonnet pepper

Ugu

2 tbsp, Iru (Locust beans)

Seasoning cubes

Salt

METHOD

Wash and put your meat into a pot of water. Slice onion, add seasoning cubes and salt and cook together until meat is tender. Add stock fish and cook for 7 minutes.

Add the palm oil and cook for 4-5 minutes until oil is well incorporated. Pour in the crayfish and pepper and allow to cook for 3 minutes.

Slowly stir in the bean powder into the stock until it is slightly thickened (add water if necessary), then cook on low heat for 8 minutes, but occasionally check to prevent burning.

Put in the iru and steam for 3 minutes, then add the sliced ugu leaves and steam for 5 minutes.

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