- Cooking time: 55 minutes
- Portion: 2 persons
- One-Two pounds meat (oxtail, stew beef, tripe and cow skin)
- Three cups chopped greens (spinach, collard greens, kale, callaloo)
- One tablespoon red pepper flakes
- One tablespoon chicken bouillon (adjust to taste bud)
- One cup fish (smoked)
- One cup onion (diced)
- half cup ground crayfish
- half cup ground ogbono
- ¼ – ⅓ cup of palm oil
- salt and pepper to taste
If there is no struggle, there is no progress.
– Fredrick Douglass
- calories 200kcal
- proteins 60g
- fats 4.9g
- carbohydrates 9.5g
- Boil meat in a medium-sized saucepan, season with salt and pepper until tender (approximately 30-60 minutes depending on the choice of meat).
- You can shorten this process in half by using a pressure cooker.
- Boil the cow skin and tripe together or you may do so separately until tender.
- Use the best judgement.
- Remove cow skin, tripe and add to the pot of boiled meat.
- Add smoked fish, if using any.
- Be sure to have enough stock from the meat (about Three-Four cups).
- Mix ground ogbono with red oil, then add to the pot of boiled meat, followed by crayfish and scotch bonnet pepper, bring to a boil.
- Simmer and let it cook for about 10 minutes or more.
- Add chicken bouillon or cubes, if desired.
- Add more stock water as needed to get to desired thickness.
- Then add spinach cook for another two-three minutes, turn the stove off and serve piping hot.
- Serve with pounded yam, Fufu or Eba