Ingredients
- 2 Medium sized Onion thinly sliced
- 1 Scotch Bonnet Chilies or Habanero finely chopped
- 2 Tablespoon Essiespice Coco-For-Garlic Sauce
- 2 Tablespoon EssieSpice Mango Chili Medley
- 2 Medium Tomatoes Diced
- 2 Tablespoon Tomato Paste
- 1/3 Cup Red Palm Oil
- 2 Cloves of Garlic - Minced
- 2 Tablespoons Crayfish (smoked)
- 1 Teaspoon Locust beans (or powder) - optional
- 1 1/2 cup ground Egusi seeds
- Some water to thin out sauce
- 3 cups of chopped spinach/collard greens or swiss chard
- Meat of choice steamed and seasoned
- 1 cup of stock from steaming of meat
- Salt to taste
Preparation:
- In a pan, add Red Palm Oil on medium heat
- Add the onion, chillies and garlic and for stir 2-3 minutes
- Add the EssieSpice Coco-for-Garlic sauce , Mango Chili Medley and Tomato Paste
- Add the tomatoes, salt, and keep stirring until you see the oil separate from the mixture.
- Keep sauce on medium heat and add crayfish, continue to stir so sauce is completely mixed.
- Add ground Egushi/melon seeds and stir gently, lower the heat and allow to cook for at least 10 minutes.
- Add meat & stock and allow to simmer on low to medium for an additional 10-15 minutes. Finally add spinach and if sauce is too thick for your preference add some water; in 1/2 cup increments.
- Allow the spinach to also cook with the sauce for an additional 5 minutes and the sauce is ready. Serve with boiled yams, Eba, Fufu,
rice, potatoes, brown rice, cous cous or plantains.