Ingredients:
1 cup ground egusi
Stock fish
2 cups blended tomatoes, red bell peppers & onions
1 cup chopped ugu leaves
1 large diced onion
1 tsp locust beans (daddawa)
1 tsp salt
3 stock cubes
1 cooking spoon palm oil
A dash of Moroccan Spice

  Method
Wash and cook the stock fish with some chopped onions and some salt.
    Heat the palm oil in a medium pot. Add some onions, cover the pot and bleach the palm oil on low flame. Open the pot, increase the flame to medium. Pour the blended tomatoes, red bell peppers, onions and fry the vegetables. Add salt, locust beans, stock cubes and stir. Add the cooked stock fish. Moroccan spice and stir. Cook for some minutes. Add the ground egusi and stir. Cook for some minutes. Add one cup of the stock from the stock fish. Cover the pot and allow to cook for five minutes. Add the onions and chopped ugu leaves, stir and cook on medium flame.
  Serve with swallow of your choice. I served mine with eba.
 Asmie's Kitchen
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