10 oz. spinach
5 oz. collard greens
2 oz. Ukazi leaves (optional)
2 oz. pumpkin leaves (optional)
2 lbs. beef
1 lb. chicken
1 lb. cowleg (optional)
4 oz. smoked fish
8 oz. stockfish
4 tsp. palm oil
3 maggi cubes
A dash of Accent
2 oz. ground crayfish
1 lg. red onion
8 to 10 lg. okra (optional)
2 c. water
Salt and pepper to taste

Season stockfish with salt and boil until tender. Soak smoked fish in hot water and clean. Add this to the stockfish. Also, add meat, onions, pepper, maggi, Accent and boil for about 15 minutes.

Heat palm oil, fry okra for about 3 to 5 minutes and add to the meat. Add crayfish and stir. Cover and cook for about 5 minutes. then add all the vegetables, stir and cook for another 10 to 15 minutes. Serve with pounded yam, farina, semolina, Bisquick, cassava fufu or boiled white rice.