Ingredients:
600g beef or mutton cut into 2cm cubes
500g spinach
2 smoked and dried fish
4 crabs, cleaned
350g tomatoes, blanched, peeled and coarsely crushed in a mortar
200ml vegetable oil
2 onions, chopped
2 garlic cloves, crushed
15g freshly-grated ginger
2 bunches of spinach, washed and shredded
2 fillets smoked fish, washed, skinned and flaked (discard any bones)
2 hot chillies
salt and freshly-ground black pepper, to taste
Method:
Place the meat in a heavy-based pan with 1 onion, half the garlic and all the ginger. Add 250ml water, season with salt and bring to a boil. Reduce the heat to medium, cover the pan and cook for 20 minutes.
Heat the oil in a separate pan, add the tomatoes and fry along with the remaining onion and garlic for a few minutes. Drain the meat and add the broth to the pan along with the crabs (reserve the meat for later). Cover the pan and cook over low heat for 5 minutes.
Stir in the smoked fish and the reserved meat, the spinach and the whole peppers. Simmer briskly for 15 minutes.
Serve hot with ablo or rice.
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