I kg of lamb chops of any meat

1 mackerel tin fish or any cooked boneless fish (optional)

2 kg of frozen spinach leaves

300g chopped okra

2 cassavas

5 sweet potatoes

400g chopped tomato

3 tablespoons of smooth peanut butter

3 cup of lamb stock

800ml of palm oil

2 large onion diced

4 Maggie cubes

1 scotch bonnet chilli chopped

Couple of whole scotch bonnets to add at the end (optional)

Salt to taste


Boil the lamb chops only 50% cooked and set aside keep 3 cups of stock aside.

In a reasonable sized pot peal the sweet potatoes and cut into large cubes and boil until 80% cooked and set aside.

Using the same water peal the cassava and cut into long half cubes and boil 80% and set aside.

Keep ½ cup of the starch water to add flavour to the lamb stock.

Strain the spinach under running water With two hands squeeze the water out of the spinach and set aside.

Add the palm oil into a cooking pot over medium high heat.

When the oil is hot adding the chopped onion and sauté until they are softened. Then add the chopped chillies and stir for 1 min

Add the chopped tomato and combine

Add the chopped okra and combine

Add the spinach into the pot and break the Maggi cubes finely with your finger into the pot and combine well.

Add the 3 cups of lamb stock and the starched water into the pot cover and let it boil on medium heat for an hour stir occasionally.

After an hour add the lamb chops cover and let it boil for another hour

Now add the 3 tablespoons of smooth peanut butter onto the surface of the spinach DO NOT MIX THROUGH.

Allow it to dissolve and spread it around the surface with a tablespoon making sure it stays at the top.

Cover and let it simmer on medium low heat for 15 mins.

Now combine by stirring the peanut butter with the spinach and cover to simmer for another 15 mins. The reason I am using this process is to avoid the peanut butter to sink in and stick to the bottom of the pot and burn. 

After 15 mins you will start to notice the oil is starting to float more to the top.

Now add the cassava and chillies ½ cover the pot and let it simmer on low heat for another 15 mins

Then add the sweet potatoes with fish ½ cover the pot and let simmer for another 15 mins

After 15 mins the water had evaporated and the palm oil is well exposed. The stew is ready.

Remove from heat and serve it with cooked rice and enjoy.


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