Remove the stem of the peppers, clean a half of the onion and blend together.

You can use pre-boiled meats or boil your meats with onion, knorr, salt and any seasonings of your choice. Boil until the meats soften.

Place a saucepan/pot over medium-high heat, pour the pepper mixture and boil until thickens. 

Clean the dried fish and dried prawn/shrimps (separately) by soaking in hot water and salt for a couple of minutes. Rinse out and set aside.

After the meats are done you can roast them slightly or cook as is. I roasted the beef but not the tripe.

Clean the locust beans/iru by rinsing with water. If you're using a frozen spinach thaw and squeeze out the excess water if you're using fresh spinach wash with water and blanch to get rid of the excess liquid.

Place a large saucepan/pot over medium-high heat and pour the palm oil and allow to get hot. Don't bleach but let the oil gets hot enough to make sizzling sounds. You can use as little/as much oil as you want.

Add the washed iru and fry for a few seconds, oh my...the smell of frying iru is heavenly!

Chop/slice the remaining onion and add to the frying locust beans. Stir and continue to fry together for a couple of seconds.

Add the ground crayfish and stir. Don't fry the ground crayfish first because it might burn before you finish frying other ingredients.

I used a frying pan for this step because I didn't want to scoop out the pepper mixture and also the pot was big enough for the cooking.

Pour the oil over the pepper or add the pepper to the oil and stir.

Add the dried fish and the dried shrimps/ prawns and stir together.

Add the meats and mix to combine. If the pepper mixture is too thick add a small quantity of broth/water to allow the meats to absorb the pepper. Leave to cook for about 3-5 minutes.

Add the knorr and salt then mix.

Add the spinach to the mixture and mix thoroughly.

Check the seasonings and adjust accordingly. Leave to simmer for about 2 minutes.

Serve with your favorite side.

Enjoy!