A constant staple from the Bénin republic, the Gboma stew is primarily made with grounded Egusi (melon seeds), tomatoes and leafy greens. It is also eaten in Togo and has a variation in Nigeria, and is made with palm oil. It is rich, packed with protein and is a burst of flavour on the tongue.

How to make Gboman stew- Click to watch 

Ingredients

Assorted meat (Goat meat, Ponmo, Tripe, Cow Foot)

1 Cup Ground Egusi ½ cup

 Groundnut Oil

 Smoked fish Mackerel (Dried or Smoked fish)

Crabs & Prawns

1 Bell Pepper

 2 Medium onions

2 Sprigs of spring onion

2-3 Tbsp of all-purpose spices

 2 Tbsp Black peppercorns

 A handful of Parsley

Calabash Nutmeg

 Locus beans

2 Bay leaves

Crayfish power

Ginger & Ginger

 Salt & Stock cubes (adjust seasoning to taste)

Scotch bonnet

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