Ingredients:
Part A
4 Red bell peppers (Tatashe)
1 medium onion bulb
2-3 Scotch Bonnet (Ata Rodo)
Preparation: Chop all listed ingredients. Combine in a blender and pulse to a rough coarse consistency. Pour mixture into a strainer and rest to remove excess fluid.
Part B
1 cup of palm oil
1 medium onion bulb (thinly sliced)
2 Tablespoon blended crayfish
½ cup red prawns (head removed)
2 cups shredded fish (smoked Catfish preferably) Washed and de-boned
Parboiled meat (Goat meat or beef and/or Ponmon ) 6-8 pieces
2 tablespoons whole locust beans (Iru)
Salt- to taste
2-3cube Tasty cube
Part C
15 Cups chopped fresh spinach (Efo tete) ~3 bunches
OR 3 packs chopped frozen spinach (9oz packs) – Defrosted
Preparation: If using fresh spinach, place the spinach in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow to rest for 15-20mins. Rinse out the spinach and squeeze out all excess water.
Directions:
Place a large pot over medium heat, add in the palm oil. Heat oil until a little smoky.
Add in the sliced onions and fry until lightly browned
Add in the end result of part A and the left over ingredients in part B. Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
Add in the spinach, combine. Taste and adjust for seasoning, leave to simmer for another 3- 5 more minutes.