Ingredients
500 grams Okro
1/2 a cup Palm oil
2 or 3 Scotch bonnet peppers
3 Medium sized garden eggs
3 Medium sized tomatoes
2 tablespoons Cray fish
1/2 a pound Cow skin or Wele
1/2 a pound Beef
Spices
Salt to taste
Method
.
1. In a pot, heat the palm oil for about 5 minutes whilst boiling the wele and beef seperately for about 20 minutes or until tender
2. Add the onions and cook over moderate heat for 5-7 minutes or until the onions become soft and translucent
3. Add the scotch bonnet peppers and quartered tomatoes stirring for another 5-7 minutes whilst boiling the chopped okro in a separate pot for 10 minutes to increase its viscosity
4. Add the wele and beef to the onion, tomato and pepper mixture
5. Add the beef and wele broth too for additional flavour
6. Cut the garden eggs in half and boil these for 10 minutes then blend into a smooth paste
7. Pour the blended garden eggs into the stew mixture
8. Pour the boiled okra into the mixture
9. Simmer over moderately low heat, stirring occasionally for another 15-20 minutes
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