Bushmeat and Vegetable
Bushmeat and Vegetable is simple and easy to make, rich and full of flavour.
Ingredients
- 500 g meat
- 6 tablespoons Palm oil
- 150 g Onions
- 50 g Ugba (ukpaka)
- scotch bonnet (chopped)
- 2 seasoning cubes
- 150 g washed ugu leaves
- salt
Instructions
- Wash meat and place in a pot.
- Add salt, one seasoning cube and a little water, cook until meat is tender.
- Chop Onions and scotch bonnet set aside.
- Pick, wash and shred ugu leaves.
- Add a little water to the leaves and squeeze to release some of its green colour (a little like washing bitter leaf for Onugbu (bitterleaf) soup).
- Drain ugu and set aside.
- Drain stock out of the pot of meat, add palm oil, onions, ugba, scotch bonnet and seasoning cubes, stir well.
- Place over medium-low heat to warm up palm oil.
- Add prepared ugu vegetable, stir and cover.
- Steam for 5 minutes, taste for salt and add as needed.
- When ugu has softened, take off the heat. Your Bushmeat and vegetable is ready.
- Serve with your favourite drink. You can try my Afterglow Mocktail, Nigerian Chapman drink (mocktail), Virgin Pina Colada or Cucumber drink, Cucumber Agua Fresca.
Notes
- If using goat meat, chicken etc., they can be cut into small bite-size. Bushmeat is better left in large pieces.
- Do not overcook the vegetable.
- Be careful not to overcook your bushmeat, it is not meant to be fall-off-the-bone-soft.
- Grasscutter is farmed in Nigeria where they do not associate with the grass cutter in the wild.
