- ½ cup palm oil
- 1 – 2 lbs stew meat, or chicken, cut into bite-sized pieces
- beef broth or beef stock (or water)
- 4 – 6 cups dried bitterleaf
- 1 – 2 lbs dried, salted, or smoked (such as cod or herring)
- 1 – 2 onions, finely chopped
- 2 – 6 ripe tomatoes, chopped, peeled and mashed
- 1 chili pepper, chopped (optional)
- salt, black pepper, cayenne pepper or red pepper (to taste)
- 1 cup egusi (agusi, agushi, egushi) roasted and ground
- 1 tbsp fresh ginger root, grated
- 4 – 6 okra (optional)
- 1 cup fresh shrimp or prawns
- ½ cup cooked ham, chopped (optional)
- Wash the bitterleaf in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
- Soak the dried in water for an hour or two, then cut the into pieces and remove any skin or bones.
- Heat the oil in a large dutch oven or covered pot.
- Fry the meat until it is partially done, and then add a few cups of broth, or water.
- Reduce heat and simmer.
- Add the bitterleaf to the pot.
- Stir and simmer for several minutes more.
- Add the to the pot, along with the onion and tomatoes, and any hot chili pepper, salt, and red or black pepper.
- Cover the pot and continue to cook over low heat.
- When the greens seem tender, add the remaining ingredients - egusi and okra.
- Cook over low heat, stirring often until it is a thick sauce-like consistency.
- Serve with boiled rice.
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