Cut meat into pieces, wash and season with a bit of salt, garlic and ginger.

Place in a cooking pot a put it on the fire, bring to the boil and cook till tender

Grind pepper and tomatoes and slice the onions.

Pick, wash and chop the kontomire or spinach leaves.

Heat oil in a saucepan. Fry onions and pepper for 2 minutes, add dried ground shrimps and tomatoes.

Cook for another 10 minutes. Add meat with the stock. Prepare and add fish, stir and allow to simmer for a few minutes.

Add the agushi mix with water and kpakpo shito. Add the chopped leaves when the agushi is cooked and simmer for about 5 minutes.

Serve hot with boiled plantain, yam, rice, coco yam, etc.