||Spice beef with 1 Oinon, salt and Seasoning cubes. Add in the stockfish and cook until tender. Set aside..
||Wash the palm kernels and cook until tender..
||Pound or blend attarugu(pepper) and Onion, set aside..
||In your clean mortar, pound cooked palm kernels gently to separate skin for seed..
||When skin is off, Pour water into.the mortar and wash, squeeze the palm kernel skin very well..
||In your clean pot, turn the palm kernel water and cook. Allow to boil till it begins to thicken. As soon as it thickens a bit and you start seeing oil, add in your banga spice and pounded pepper mix..
||Add in your cooked beef and stockfish and stir very well. Allow to cook until you get your desired thickness of stew..
||Add Scent leaves, correct seasoning if need be and put off heat..
||Serve with hot rice, yam… and enjoy..