Spinach Stew (Efo Riro)

Ingredients:

• 3 large red bell peppers
• 2 scotch bonnet
• 1 small onion
• 1/4 cup Palm oil
• 2 tablespoons crayfish blended
• 2 tablespoon locust bean
• 1 bouillon cube
• Salt to taste
• 1.5 lb spinach blanched
• 1/2 cup stock Fish About 2 handfuls shredded
• 1 prawn about a handful, Dried
• 1 onion medium size diced
• 1 lb Beef A mixture of Beef, Tripe, and cow Skin.

Instructions:

• Blend the bell peppers, scotch bonnet, and onion.
• Preheat the palm oil – I like it hot but not bleached. Add the diced onion and stir-fry till golden brown. Add the blended peppers and fry until the sauce thickens up. It takes about 15 minutes, and you need to stir constantly to prevent burning.
• Stir in the crayfish, locust bean, bouillon cube, and salt to taste. Stir until everything is well blended.
• Add the meat, stockfish, and dried prawns and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
• Finally, add the spinach and mix well. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.