Preparation Time: 45 minutes

Ingredients:

Stock cubes
Palm oil
Tomato paste
Fish
Egusi, kontomire/spinach, meat, onions, ginger, garlic, chilli pepper, salt

How to Make it:

1. Wash the kontomire/spinach leaves very well with warm water
2. Cut the kontomire/spinach leaves into small sizes
3. Chop 1 onion into pieces
4. Blend tomatoes,1 onion, pepper,ginger and garlic together
5. Put pan on fire and pour in the oil
6. Add the chopped onions and stir fry for about 3-5 mins
7. Add steamed meat/kobi (salted fish);  allow to cook for about 5 mins
8. Add the chopped tomatoes and cook for 3 min
9. Add the blended tomatoes, pepper,ginger and garlic
10. Add any  stock cubes and allow to cook for about 10 min, for the sauce to reduce.
11. Make agushi into a paste and add to the stew, and allow to stay for a couple of minutes before stirring to create the bubbly effect.(Allow to cook for another 3 mins)
12. Add the kontomire/spinach leaves under a low heat now, and allow to slow cook. for about 5 min
13. Add smoked fish and taste for salt.

Let it simmer and its ready

Serve with yam, plantain,rice or rice.