Recipes made easy with Peppe Terra


  • 250g 8oz fresh beef chuckst
  • 500g / llb bushmeat
  • 500g / lib stockfish (pre-soaked)
  • 500g / lib smoked dry fish
  • 250g / 8oz oxtail
  • 250g / 8oz cleaned tripe
  • 2pt stock or water
  • 300g / 100z ground egusi
  • 2 teaspoons iru
  • 4 tablespoon ground crayfish
  • 500g.llb fresh bitter leaf (washed to remove excessive bitterness)
  • 1 small onion sliced
  • Salt to taste
  • 4 packs of Peppe Terra (70g packs)
  • 1 pack of Terra Tomato Paste (70g pack)

Egusi Soup


This humble melon seed soup is quite popular all over Nigeria. Although cooking techniques and the kind of vegetables used might differ from region to region it is still absolutely delicious when properly cooked.


  1. Wash thoroughly the beef oxtail, bushmeat and tripe.
  2. Place a large pot with some sliced onions, season with salt, add a drop of water or stock and cook for 30 minutes or until tender.
  3. Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked transfer into a large clean bowl.
  4. Wipe out the pot and place back on heat.
  5. Pour the oil into the pot when hot. Add PEPPE TERRA and fry for 5-10 minutes.
  6. Add Terra Tomato Paste (to taste) and some stock, if necessary.
  7. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.
  8. Finally add cooked meats washed bitter leaf Crayfish and the stock.
  9. Allow to boil then simmer for 15 minutes.
  10. Serve hot with any of the stiff puddings.