PLASAS

Ingredients
*      8 medium pieces of beef
*      1 medium size smoked fish
*      8 medium pieces of cow skin
*      1 medium size of stockfish head
*      4 small balls of washed bitter leaves
*      1 small heap of water leaves
*      1 medium bulb of onion
*      4 medium size of fresh pepper
*      2½ cups of Egusi
*      3 tablespoons of ground crayfish
*      3 cooking spoons of palm oil
*      2 cubes of maggi
*      1½ litres of water
*      Salt to taste

Preparation
1.     Wash and season the beef and cow skin with salt, pepper and Maggi cube, then steam till juice dries up.
2.     Wash and add the stock fish head.

3.     Add 2 cups of water and cook the meat for about 15 minutes
4.     Wash the melon seed or egusi and dry fry till almost all the seeds are popped.
5.     Grind or pound to almost fine powder.
6.     Wash the water leaves and bitter leaves thoroughly, then shred.
7.     Wash and chop the onion and grind together with the pepper.
8.     Add the remaining water to the beef, wash the smoked fish and add to the pot.
9.     Allow to boil for about 5 minutes.
10.   Stir and add palm oil, crayfish and pepper mixture.
11.   Cook for 10 minutes, then add the ground egusi and cook for another 15 minutes.
12.   Stir and add salt to taste.
13.   Serve with boiled white rice or pounded yam or eba.