Ingredients
Medium onion chopped, meat
Maggie cubes, pound smoked fish,
Crayfish, red oil
Okazi leaves, fresh waterleaves
Salt and pepper to taste
Instructions
In mediumsized sauce pan boil meat, season with salt, pepper, and Maggie, and onions until tender (approximately 20-40 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker.
While the meat is braising wash your waterleaf, get rid of the sand, dirt. Chop and set aside. Grind the Afang leaves just to break it up a little, soak the dried okazi leaves for about 10 minutes or more, wash and drain the water.
If using smoked fish, pick out the bones and cut it into chunks. In a deep pot heat up your palm oil, be careful not to over heat the oil, add sliced onions and wait until it is caramelized. Put in the smoked fish for a few minutes, then, add your meat, crayfish and cook for few minutes. Reserve the braising water, it would be used later on.
Add the Okazi leaves to the pot, stir, and then the spinach, add a little of the braising liquid. Mix everything together and let it simmer for 5 to 10 minutes. Adjust seasonings like: salt, pepper, and Maggie.
Serve warm with Eba.
REAL 