This classic stew is made with tender spinach and features seasoned boiled catfish and smoked fish. The sauce is a blend of tomatoes and peppers with a distinct aroma from locust beans and crayfish, making it a truly satisfying and traditional meal.
STEP 1: Season catfish chunks with salt and 1 seasoning cube for 30 minutes
STEP 2: Heat palm oil in a pot and fry the seasoned catfish until golden brown, then remove and set aside
STEP 3: Add chopped onions to the remaining oil and fry until translucent
STEP 4: Add blended tomatoes and peppers, cook for 15 minutes until thick and oil begins to float
STEP 5: Add minced garlic, locust beans, ground crayfish, scotch bonnet peppers, and remaining seasoning cube
STEP 6: Cook for 5 minutes, then add the fried catfish and flaked smoked fish
STEP 7: Add a little water if the sauce is too thick and simmer for 10 minutes
STEP 8: Add the chopped spinach and stir gently until wilted, about 3-5 minutes
STEP 9: Taste and adjust seasoning with salt
STEP 10: Serve immediately with pounded yam, amala, or rice
