Ingredients

Proteins

• 2 kg goat meat or beef

• 1/2 kg shaki and kpomo

Egusi Base

• 3 cups egusi

• 1/2 cup palm oil

• 2 medium bell peppers

• 4–5 Scotch bonnet peppers

• 1 handful chopped uziza leaves

• 1 handful greens (ugwu, spinach, etc.)

• 2 tablespoons iru

• 2 tablespoons crayfish

• 2 seasoning cubes

• Salt to taste

Direction

1. Cook The Meat
   Season goat meat or beef with onion and seasoning cubes.
   Bring to a boil and cook until tender.

2. Cook The Shaki & Kpomo
   In a separate pot, boil shaki and kpomo with the same seasonings until tender.
   Set aside.

3. Build The Egusi Base
   Heat palm oil in a pot.
   Fry iru, crayfish, and onions for 5 minutes until fragrant.

4. Add Pepper Mix
   Add blended bell peppers, Scotch bonnet, salt, and bouillon cube.
   Fry for 10–12 minutes until the color deepens and the mixture thickens.

5. Add Stock
   Pour in the remaining meat stock.
   Add water if needed to prevent the base from drying out.

6. Add Egusi
   Form mini ball‑sized egusi lumps and drop them into the pot.
   Cover and cook on low heat for 15–20 minutes.
   Avoid stirring too much if you want lumpy egusi.

7. Add Proteins
   Add deboned smoked fish, cooked goat meat, beef, kpomo, and shaki.
   Stir gently to combine — preserve egusi lumps or break them up depending on your preference.

8. Adjust Seasoning
   Taste and adjust with salt, bouillon cubes, or dried pepper.

9. Add Vegetables
   Add uziza and your chosen greens.
   Mix well and allow to simmer for 5 minutes.

10. Serve