Alas you thought your life was over because you have run out of ideas for a sumptuous menu, well that is why we are here. You might want to send this recipe to all your girlfriends,sisters, colleagues and even neighbors. ‘Catch’ the man, make him propose and when he does, keep him on a tight leash with this wonderful dish. Get cooking!
Funke Koleoso has carefully put together the recipe for this lovely dish…..
What you need
- 2 bunches of pumpkin leaves
- 1 small bunch of water leaves or spinach
- Half a cup of dried smoked prawns
- 300g of fresh goat meat
- 100g of stock fish
- 150g of cow-foot or cow-skin
- 150g of beef tripe
- 150g of raw king prawns
- 1 small onion
- 2 fresh ripe plum tomatoes (yep, not normally used, but I use it to cook/boil the goat meat. It provides a depth of flavour for the finished dish)
- 1-2 scotch bonnet peppers
- 1 medium onion
- 2-3 Stock/bouillon cubes
- 2-3 serving spoons of red palm oil
What to do
Stage One: The first thing is to prep the different meat/fish pieces and the vegetables.
- Request your butcher to chop the goat meat into small bite size pieces. Wash thoroughly trimming off fats and remove bones where possible. Transfer the goat meat into a small pot with chopped fresh tomatoes, and chopped (small onion). Season with some salt or stock cubes. Add enough water to cook and soften the meat. Remember the meat must be cooked until all juices dry out. No need to save the stock. Also watch the amount of stock/salt you add to avoid over salting.
- Once cooked and softened to your preference, set aside. Also bear in mind that the meat will be returned to the stove later for further cooking so its important to get the softness right.
- Simultaneously, wash the cow-foot and stock fish. Then transfer into a pressure cooker (this will help cook and soften more quickly). You only need to add water and a little salt to this. Cook under pressure until soft. Again take care to ensure that the cow-foot does not get over cooked. Once cooked, (should be around 20 minutes depending on thickness) carefully open the pressure cooker and remove the stock fish and cow-foot pieces. When cooled, remove bones and cut the cow-foot into small bite size pieces. Also remove bones from the stock fish and flake into small pieces. Set aside
- Then wash the beef tripe and cook till soft in a separate pot. Season with salt and cook until it softens and all the juice dries out. Once cooked, allow the tripe to cool and cut into bite size pieces. Set aside
- Remove the shell from the prawns, de-vein and rinse thoroughly. Set aside
- Pick the pumpkin leaves from the tough stalk. Aim for the most tender leaves and stalk. Wash the picked leaves first, shake off excess water and shred finely. Shredding finely is really important as it enables the leaves to cook faster. Set aside. Also pick the water-leaves or spinach, wash thoroughly to remove all traces of soil. Again shred very finely. Set aside
- Now in a large enough pot, transfer the goat, stock-fish, cow-foot and beef tripe pieces.
- Coarsely blend the scotch bonnet chillis, the second medium size onion and dried smoked prawns. Add a cup of water to enable easy blending.
- Place the pot containing the meats onto the stove and add the blend, add also half a cup of water. Stir well, cover the pot and allow to cook (under moderate heat) for about 5 minutes. After a few minutes bubbling, add the palm oil. Stir well. Have a little taste and adjust as necessary using the remaining stock cubes.
- Once satisfied with the taste, add the shredded pumpkin leaves and stir in. Stir well. A tip is to add a little at a time and stop once you achieve your preferred proportion. Also add the shredded water-leaves. Again add a little at a time.
- Finally add the cleaned king prawns. Turn the heat down and allow the prawns to cook and the leaves to soften. Should be around another 5 minutes. I do this with the pot covered again. This will allow the soup to steam up to create a little moisture (which I love)…Stir well and have another taste. Adjust as required with salt/stock cube.
- Serve hot with a “swallow” of choice (….remember to add a little pumpkin leaves to your “swallow”. Learn how to do it here ).