This classic stew is made with tender spinach and features seasoned boiled chicken 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: Rinse the vegetable properly to get rid of dirt, then slice, spread and allow to dry.
STEP 2: Roughly blend Pepper with onion mix and set aside. Chop one large onion and set aside.
STEP 3: Clean smoked fish and fry lightly or as desired, and set aside.
STEP 4: Prepare the chicken and set aside.
STEP 5: Prep cow skin, clean and cut some in medium, others in bite-sized pieces.
STEP 6: Place pot on medium heat and add about 3-4 cooking spoons of palm oil
STEP 7: Add chopped onions and allow to sauté.
STEP 8: Add pepper mix, and chicken stock.
STEP 9: Add raw pọnmọ, seasoning cubes, salt, ginger powder, ground crayfish to the mixture, and allow to fry for a few minutes to get rid of excess water, then add cooked chicken.
STEP 10: Once properly fried, add vegetables, gently mix in and simmer for 2 minutes.
STEP 11: Lastly add fried fish and stir gently.
STEP 12: Enjoy with your favourite carbohydrate or alone.
