INGREDIENTS
1 large bunch of spinach, shredded
4 pieces of fried fish
6 pieces of fried beef/mushrooms
5 medium sizedtomatoes, coarsely blended
2 scotch bonnet peppers
2 tablespoons of ground crayfish
2 stock cubes
3 cloves of garlic, minced
1 medium onions, chopped
Cooking oil
PREPARATION
Rinse and combine tomato with pepper to blend and set aside.
Rinse and shred spinach into tiny pieces, chop the onion and set all aside.
Place a pan on the stove, add oil just enough to fry the meat or fish. Fry everything until it turns golden.
Reduce the oil if it is too much, add the minced garlic, chopped onions to it and fry until translucent.
Add the blended tomatoes and fry, stirring occasionally until the water dries from it.
Season the stew with crayfish, stock cubes, and salt to taste, stir the stew properly and leave to cook for few minutes.
Add the shredded spinach and stir properly until it is properly mixed with the sauce.
Return the fried fish or meat to the stew and stir, taste for salt and adjust any needed ingredient.
Vegetable stew is ready take it off heat and serve with your favourite swallow or steamed rice.