Ingredients
1/2 Cup Egusi
1 Large Smoked Salmon
Tomatoes
Large Onions
Ginger
Cocoyam Leaves (Nkontomire)
Garlic
3 Red Chillies
Palm Oil
Spices
Method
Wash all vegetables.
Wash the leaves thoroughly with lukewarm water.
Cut the nkontomire leaves into strips and boil with enough water.
Blend tomatoes, 1 onion, pepper, ginger, and garlic together.
Heat palm oil in a saucepan over medium heat.
Pour oil into a saucepan and set over medium-high heat.
Saute sliced onions for 3 minutes
Add blended ingredients and allow to cook for about 5 minutes.
Remove bones from salmon and cut into cubes and add to stew.
Add add spices.
Put egusi in a bowl, add water, salt and stir to form a paste.
Add to stew and allow to simmer for 3-5 minutes.
Drain the water from the kontomire and add to stew.
Allow simmering under low heat for 5 - 7 minutes
Serve with cooked yam or rice.
