Wash all the meat and vegetables an set aside.

Pour cow skin in a pot, cut in onions and cook till soft. Thanks if it already soft, you can jump this.

In another pot pour the meat, add the blended garlic and ginger, seasoning cubes and salt. allow to cook.

keep meat stock as foundation for this recipe.

Divide okro into 3 parts. cut 2/3 okro in round rings and 1/3 into longer round chunks.

Pour okro into pot, add scotch bonnet pepper which you did not cut(depending on the way you like heat), onions, 1 teaspoon baking soda, salt and water and put on medium heat. once it foams, turn off heat.bicarbonate give better result than kanwa (potash) but can used if baking soda is not available.

Pour the okro and grinded crayfish. stir and taste for salt. Add seasoning cubes if needed.

Finaly, add spinach.it can be served with ball food.

you can add palm oil if you need it. But for me, I love it just this way