Edikang ikong and poundedyam

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 12
Servings 6
Time 20

Ingredients

  • 125
    ml
    palm oil
  • 2
    onions, chopped
  • 250
    g
    beef, cubed
  • 250
    g
    shaki (tripe), cubed
  • 250
    g
    stock fish, filleted and cubed
  • 100
    g
    dried fish
  • 50
    ml
    water
  • 5
    ml
    salt to taste
  • 5
    ml
    pepper to taste
  • 15
    ml
    instant beef stock
  • 250
    ml
    fresh water or spinach leaves, shredded
  • 250
    ml
    fresh ugwu or pumpkin leaves, shredded
 

Method

60
 
1. Heat palm oil and fry onions until soft.
2. Add beef and shaki and steam for 15 minutes. Add water, bring to the boil and add stockfish and dried fish. Add salt, pepper and stock. Simmer gently for 60 minutes.
3. Add all the leaves and simmer gently until cooked through (approx 20 minutes).
4. Serve hot with pounded yam or fufu.
 

Read more on: beef  |  shallow-fry
 

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