Ingredients

Meats & Fish

• 2 kg goat meat

• 1 kg beef

• 1/2 kg shaki (cow tripe)

• 1/2 kg kpomo (cow skin)

• Smoked catfish (to taste)

• Stockfish flakes (soaked in hot water for 1 hour)

Vegetables & Pepper Mix

• 2 bunches fresh efo shoko or spinach

• 3 medium tatashe

• 4–5 Scotch bonnet peppers (adjust to heat tolerance)

• 1 medium onion (chopped, for cooking)

Seasoning & Add‑ins

• 2 Knorr beef cubes

• 1 teaspoon salt (adjust to taste)

• 2 tablespoons iru (locust beans)

• 2 tablespoons crayfish

• 1/2 cup palm oil

Direction

Prep The Vegetables

1. Chop vegetables and set aside.
   You may blanch them — see Note.

Cook The Goat Meat & Beef

1. In a pot, combine goat meat and beef.

2. Add chopped onions, salt, and seasoning.

3. Boil for 20–30 minutes until tender.

Cook The Shaki & Kpomo

1. In a separate pot, add shaki and kpomo.

2. Season with Knorr cubes, salt, and a handful of onions.

3. Add just enough water.

4. Boil, then simmer until tender.
   You may discard this stock — it often has a strong aroma.

Add Fish

1. Add cleaned stockfish flakes and smoked catfish to the main meat pot.

2. Simmer for 10–15 minutes.

Blend The Pepper Mix

1. Roughly blend tatashe and Scotch bonnet peppers.

2. Set aside.

Make The Base Sauce

1. Heat palm oil in a pan.

2. Add iru, onions, and crayfish.

3. Fry for 5 minutes to release aroma.

4. Add the blended pepper mix.

5. Cook for 10–15 minutes until oil separates.

6. Season with salt and seasoning cubes.

Combine Everything

1. Add catfish, stockfish, kpomo, goat meat, and beef into the sauce.

2. Add meat stock and simmer for 5 minutes.

3. Taste and adjust seasoning.

Add Vegetables

1. Add chopped (or blanched) vegetables.

2. Stir and cook for 2–3 minutes.

3. Taste and adjust seasoning if needed.

Notes

How to Blanch Vegetables:
Chop vegetables → immerse in hot water for 30 seconds → transfer to ice bath for 30 seconds → squeeze out excess water.