Ingredients
1 large hen
1 small pork loin roast
2 lb. boneless stew beef
3 (16 oz.) cans tomatoes
2 large onions, finely chopped
2 sticks butter
salt and red pepper to taste
1 c. Worcestershire sauce
2 c. catsup
1 (28 oz.) can creamed corn
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric pressure cooker for stocks, beans, braising, sterilization
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Place hen, stew beef and loin roast in 4-gallon container with salted water and boil slowly, covered, until meat is very tender. Remove all meat from bone and grind, keeping chicken separate. Place ground beef and pork in broth. Add tomatoes, chopped onions, about 2 sticks butter, salt, red pepper, approximately 1 cup Worcestershire sauce and 2 cups catsup. This varies because of weight of meat. Cook until tomatoes disappear. Add chicken and corn and cook for 15 minutes more over low heat, stirring often.