1.5 lb spinach leaves 

Fresh peppers (any amount if your choice)

2 scotch bonnet and 1 very small onion

1/4 cup palm oil

2 Tbsp crayfish blended

2 Tablespoon locust bean

1/2 cup stock fish about 2 handfuls of shredded

1 Prawn about a handful, (dried) 

1 Onion medium size- diced

1 bouillon cube (or 2 bouillon cubes)

Beef meat 

Assorted meat 

Smoked fish 

Kpomo 

Cooking directions:

-Cook your meat with your preferred seasoning cubes, onions and salt.

-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stock fish. 

-Preheat the palm oil - I like it hot but not bleached. 

-Add the diced onion and stir-fry till golden brown.

-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.

-Season with the stock cube, add salt to taste, crayfish and locust bean. Stir until everything is well blended. 

-Add the beef, assorted meat, stockfish, washed kpomo and dried prawns; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.

-Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

-Serve with your favorite swallow, rice, yam etc. Enjoy...🤗

Ingredients

150 grams Golden Penny Prime Flour

3-5 boiled eggs

40 grams Golden Penny Granulated sugar

50 ml warm water more or less

Pinch of salt

1/3 levelled teaspoon baking powder

50 grams butter

Golden Penny Vegetable Oil or Golden Penny Soya Oil for deep frying

Spice such as nutmeg cinnamon, etc (optional)

Instructions

Boil the eggs until hard boiled. Place in a bowl of cool water for easy peeling. Peel and set aside

In a bowl, mix the flour, sugar, salt and baking powder thoroughly.

Add butter; mix well until it looks like bread crumbs.

Make a well in the center, add water little by little. Mix until you get smooth non-sticky elastic dough.

Place the dough on your work surface, cut out a bit and roll out with a rolling pin.

Place a boiled egg on the flat dough, wrap the egg with it. Cut out any excess dough. Roll the egg roll with your palm until smooth.

Repeat the process for the remaining eggs.

Set aside for five minutes, so it can rest a bit.

Heat up Golden Penny oil on medium heat until hot. Put the egg rolls, and then reduce the heat.

 Fry the eggs until golden brown.

Serve with any soft drink or beverage of your choice