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Chicken, beef and fish stew (Edikang ikong)


Chicken, beef and fish stew (Edikang ikong). (phot

Ingredients 11
Servings 4-6
Time 1hr 30min

Ingredients

  • 125
    ml
    palm oil
  • 2
    onions chopped
  • 2
    cloves garlic, crushed
  • 1
    red pepper, finely diced
  • 300
    g
    stewing steak, cubed
  • 300
    g
    cooked tripe (Shaki), cleaned and cubed
  • 3
    cubes beef stock dissolved in 750ml water
  • salt and freshly ground black pepper to taste
  • 300
    g
    stock fish or hake, cut into chunks
  • 250
    ml
    chopped spinach
  • 250
    ml
    pumpkin leaves or kale
 

Method

 

Heat palm oil and fry onions, garlic and red pepper until transparent.

Add beef and tripe, fry for 15minutes.

Add beef stock, bring to the boil, lower hear and simmer for 45 minutes.

Add fish, spinach and kale, simmer gently for further 15 minutes.

Serve with mashed cassava.

 

 

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2020-02-21 10:48
 
 
 
 
 
 
 
 
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