Green Plazas (Morongo)

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Ingredients

• Cow belly, chunky cuts
• Cow foot
• Mutton meat
• Water (from cooking cow's foot)
• 3 white onions, blended
• 3 scotch bonnet chilies, blended
• Handful of spring onions, blended
• 500 grams ground powder
• Salt, to taste
• Bitter tomatoes, frozen
• Smooth peanut butter
• Smoked card fish
• Dry card fish
• Snail
• Palm oil

Instructions

1. In a pot, add cow belly, cow foot, and mutton meat. Add the water from cooking cow's foot.
2. Add blended onions, blended scotch bonnet chilies, and blended spring onions to the pot. Season with salt.
3. Cover the pot and let it cook for a while.
4. Trim the morongo leaves by removing excess parts and cutting them into smaller pieces.
5. Add bitter tomatoes, ground powder, and smooth peanut butter to the pot.
6. Add smoked card fish, dry card fish, and snail to the pot.
7. Add the trimmed morongo leaves to the pot, pushing them down to fit.
8. Cover the pot halfway and let it cook.
9. Add palm oil to the pot and continue cooking.
10. After 10 minutes, turn off the gas and remove the pot from heat.
11. Serve the green plazas in a large bowl.
12. Enjoy with rice, plantain, fufu, or cassava.
13. Note: Adjust the amounts of ingredients according to personal preference.

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