INGREDIENTS

• 150g of Vchunks
• Bunches of green vegetables (efo tete) (substitute with fresh or frozen spinach)
• Red bell peppers (tatashe)
• Turmeric paste
• Scotch bonnet
• Tomatoes
• Onions
• Palm oil
• Locust beans
• Ogiri
• Black Fungus
• Oyster mushroom
• Salt
• Seasoning

Preparation

1. Season and cook the Vchunks in boiling water with onions, a little salt and other preferred seasoning and cook for 15 minutes.
2. Add black fungus, and oyster mushroom and cook on low heat for 3 minutes.
3. Heat the palm oil, until it begins to smoke a little in another dry pot.
4. Add the diced onions, locust beans and the Vchunks.
5. Fry for 2 minutes.
6. Add the blended tomatoes, peppers, and turmeric paste and fry for 10 minutes or till the tomatoes’ sour taste is gone.
7. Add the black fungus and the oyster mushroom.
8. Add ogiri, vegetables and salt to taste.
9. Mix thoroughly, cover and leave to simmer for 5 minutes.
10. Serve with rice, yam, or plantain swallow or eat alone.