2-3 cups of red or green kale or ugu ie pumpkin leaves
1cup of water leaves or watercress
1 hand full of uziza leaves
Instructions
Prep
Blend the tomatoes and one part of the onion and pour through a wire mesh sieve to remove any excess water
mix the egusi with the crayfish and some luke warm water to form a slightly thick paste
season the chopped turkey with salt and some Cameroon pepper and roast until golden brown
In a cooking pot. season the goat meat with salt, chopped ata-rodo, one remaining part of the onion and the maggi crayfish, pour water enough to cover the meat. Cook the meat on medium heat until done.
wash the dry fish with warm water and soak to soften