Making The Authentic Ghanaian Cabbage Stew & Egusi/Kontomire Stew in Johannesburg

INGREDIENTS:
1lbs chicken and 3lbs lamb meat tripe seasoned with 1/2 tsp salt and 1/2 tsp pepper
1 large cabbage
Bell Peppers (Green and yellow)
1 tsp dawadawa
Blend 2 cups of egusi/egushi(white-seed melon.) with 1 cup of water or broth
1/4 cup palm oil to stew
Chopped Kontomire & Spinach
Onions
Garlic
Ginger
Tomatoes
Scotch bonnet (habanero)
1lbs Tuna
Blend carrot
Magie
Bay leaf
Rosemary
Anise seeds
1/4 teaspoon white pepper corns
1/4 teaspoon black pepper corns
Salt
Vegetable oil
Prepping vegetables
1. Slice onions (2 large red onions)
2.Slice bell peppers (1 orange and 1 yellow )
3. Blend bell peppers (2 large red bell peppers)
4. Blend 1 medium onion, 1 scotch bonnet, garlic, ginger ,teaspoon white pepper corns, teaspoon black pepper corns, rosemary and anise seeds together) this will be for seasoning the chicken and lamb meat (if you do not like ginger and garlic you can omit it. You can also eyeball it to your preference, I did that with the rosemary and anise seeds too)
5 Slice tomatoes, I used about 6 medium tomatoes. (I took out the seeds)
6. large Slice or shred cabbage
7. Blend 1 medium onion and 2 scotch bonnet together.( this is spicy, so reduce it to your preference)
‪@TheBennelFamily‬