- Roughly chop a small bunch of spinach and briefly submerge in hot water for 30 secs. Then, quickly cool over ice to stop them cooking. Drain and set aside. You can use other leafy greens.
- Finely dice 1 medium onion. Heat a pan over low- medium heat, add 2 tbsps of oil and cook the diced onion until softened.
- Add 100g of Pepper sauce and loosen with about 100ml of stock. Add ground crayfish and cooked meats or dried fish, if desired.
- Stir and bring to a gently boil.
- Mix 2 tbsps of water with ½ cup of finely ground Egushi (shelled, melon seeds) to form a paste. Spoon the paste into the sauce.
- Cover the pan and allow the stew to simmer for about 5 - 8 mins without stirring. Turn off the heat.
- Stir in the drained spinach, season to taste.
- Serve with fufu, boiled yam or rice.
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