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2 Scotch Bonnet (optional, one can be used dependent on tolerance for hot chilli, the seeds can be removed to limit the intensity)
200g Grounded melon seeds
·Wash the spinach and bitter leaf, add salt and set aside to drain.
·Prepare the chicken and Meat by boiling themin spices – onion, curry, thyme, basil, marjoram, parsley,2 maggi cubes, onion, and garlic.
·In another pan, fry the chopped onions, garlic, Capsicorn, scotch Bonnet, half of the chopped tomatoes, thyme and add the stock cube.
·Add the cooked Meat, Chicken, Smoked Turkey, Saki and fry in the pepper mixture. Cook on a medium heat and cover for about 10 minutes to absorb all the flavours.
·Add the canned Tomatoes, prawns and half of the smoked fish, allow cooking for further 3 minutes.
·Meanwhile mix the grounded melon seeds with a bit of water to get a smooth paste, add salt and mix, then pour into stew and let it steam with the peppers for about three minutes.
·Finally add the spinach and bitter leaf, cook uncovered on a low heat for a further 7 minutes, add the remaining fish and chopped tomatoes. Stir gently and let it simmer for another 2 minutes. Add salt to taste
Dish can be severed with Rice, Cassava meal, Polenta, Grounded Yam flour meal.