| How To Cook: |
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1. Roast the nuts till light brown, rub off the skins and grind the nuts to a paste.
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2. Cut the meat into small pieces, flour and fry in lard for 10 minutes.
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3. Add salt, cover with 1 quart boiling water and cook for ˝ hour.
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4. Take out some of the stock and mix with the groundnut paste, and then add the whole to the stock and meat.
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5. Mince aubergines, tomato and onions, add to the mixture and boil for ˝ hour.
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