Preparation

Bring out frozen spinach and leave to defrost. Wring out excess water, then set aside.

Prep all proteins. Rinse with warm water, marinate in pot with curry, thyme, paprika, stock cubes, ginger and garlic Powder. Set aside

Boil all proteins, strain, cut into bite size and set aside. You may air fry lightly. Set your meat stock aside. I prefer to fry all but the cow foot.

Chop all onions and set aside

Blend peppers roughly and set aside. Wring out excess water

Place pot on medium heat, then add palm oil and vegetable oil (DO NOT BLEACH). Add locust beans and fry lightly

Add some of the ground Crayfish and stir for some seconds

Add roughly blended onions and stir

Add roughly blended pepper and allow to fry for about 3 mins. Add seasoning cubes, adjust as needed. Continue frying. Add boiled bokoto one by one or in batches and coat properly with stew. Leave on low heat for a while so that stew can sip into it properly. Then remove from stew and store in a pot or foil tray. (or any container that'd allow you to reheat if necessary). Do the same if you are using fish, chicken or beef.

Allow remaining stew to fry until almost dry, then add remaining ground Crayfish and defrosted or fresh prawns. Then add the meat stock. The meat stock should not be too much so that soup doesn't get watery.

Add shaki, pọnmọ, Abodi, cow foot (all bite-sized) and combine well.

Lastly, add your defrosted dry vegetable to the sauce. Combine well and soup is ready.