Ingredients
Chopped spinach or kontomire or any green leafs of your choice
2 medium-sized onions
2 Habanero pepper
3 medium diced tomatoes or a medium can of diced tomatoes
2 inches of ginger
¼ cup of palm oil
½ cup of grinded egushi or grinded melon seed
½ pound cubed meat
½ pound of smoked fish of your choice
Momoni ( optional)
½ tsp of salt
1 maggie crevette
Directions
Clean your meat and season with a spice of your choice. Steam for about 10 minutes
While the meat is cooking clean and blend 1 onion, habanero pepper ginger and maggie crevette together
Pour the palm oil into a pan and place on the cooker. Dice the other onion and pour it into the oil. Let it cook for a minute. Add your blended ingredients, momoni and diced tomatoes. Cook for about 10 minutes
Add your steamed meat and smoked fish. Allow to cook for 5minutes
Mix your grinded egushi/melon seed with a little bit of water and salt. Stir well and add it into the sauce. Stir gently for even distribution and cook for about 10minutes. Stir from time to time to prevent the sauce from sticking to the pan
Stir in your chopped spinach/kontomire/green leafs. Add salt to taste. Allow to simmer for 5minutes
Turn off the cooker and let it cool down.
Recipe Note
Enjoy with boiled yam, rice, eba or plantains
