Ingredients

• Beef (chuck), cut into cubes 700 g
• Smoked fish (catfish or mackerel), deboned 150 g
• Ground egusi (melon seeds) 200 g
• Red palm oil 120 ml (110 g)
• Onion, chopped 1 large (150 g)
• Scotch bonnet peppers, blended 2 (20 g)
• Ground dried crayfish 2 tbsp (15 g)
• Stock cubes 2 (20 g)
• Spinach or ugu leaves, chopped 400 g
• Water 1 l
• Salt 0.5 tsp (3 g)

Instructions

1. 1

   Put the beef in a pot with half the onion, 1 stock cube and a pinch of salt, cover and steam for 10 minutes, then add the water and simmer for 35-40 minutes until tender.

2. 2

   Add the smoked fish to the meat for the last 5 minutes, then set the meat and fish aside and keep the stock (about 600 ml).

3. 3

   Mix the ground egusi with the remaining onion and 4 tbsp of the stock into a thick paste.

4. 4

   Heat the palm oil in a large pot over medium heat for 2 minutes (do not let it smoke), then drop in spoonfuls of the egusi paste and fry for 8-10 minutes, turning gently, until the lumps are firm and lightly golden.

5. 5

   Add the blended pepper, crayfish, the second stock cube and the reserved stock, return the meat and fish, cover and simmer for 15 minutes, stirring occasionally so it does not stick.

6. 6

   Stir in the spinach, cook for 3-5 minutes until wilted, then taste and adjust the salt.

7. 7

   Serve hot with fufu, eba or pounded yam.