Step 1

Blend the bell peppers, scotch bonnet, and onion.

Step 2

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.

Step 3

Stir in the crayfish, locust bean, bouillon cube, and salt to taste. Stir until everything is well blended.

Step 4

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.

Step 5

Finally, add the spinach and mix well. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.