- ¼ lb beef shaki
- 1 tsp crayfish
- ½ lb stockfish
- 2 -3 okra
- 2 tbsp palm oil
- 1 tsp stock
- ½ scotch bonnet
- Salt to taste
- 1 tsp ground pepper
- 1 cup white gari
- All-Purpose seasoning to taste
Add beef to a small pot and bring to a boil.
Add all-purpose seasoning to taste and reduce to medium heat.
Add stockfish, crayfish and half a scotch bonnet.
Sprinkle ground pepper for added taste.
Pour 2 tablespoons of palm oil into pot and sir.
Cook for 20 minutes.
Finely chop 2 to 3 pieces of okra and add to pot.
Check to see how much water is left in the pot.
If it seems dry, add ¼ cup more water.
Mix and cook for another 10 minutes.
Bring a pot of 2 cups of water to a boil.
When water begins boiling, slowly sprinkle in the gari in a circular motion.
After 2-3 minutes, stir the gari with a wooden spatula thoroughly until smooth.
There should be no lumps visible.
Serve with Ila Asepo.