Ingredients

1 small onion coarsely chopped (optional)

1 cup palm oil

2.5 lb precooked beef , goat and/or oxtail. Cut meat in bite-size pieces.

2 lb stock fish, cut into bite-size pieces and pre-cooked*

2 cups water

4 packages (10 oz) frozen chopped spinach

1/3 cup crayfish

1 package (10 or 12–oz) mushroom, sliced

2-1/2 oz dried Afang coarsely blended with 3 cups water

Directions

1. Place goat/beef/oxtail in heavy pan on top of stove with a small chopped

onion, dash salt and pepper. Heat slowly...goat/beef/oxtail will cook in own

juice.

2. Sauté onion in oil.

3. Add pre-cooked meat, water and fish.

4. Salt and pepper to taste (1-1/2 tsp salt and ˝ tsp African red pepper.

5. Simmer for 5 minutes.

6. Add spinach, crayfish and mushroom. Cook 5 minutes.

7. Add ground Afang, bring to boil and cook 10 minutes.

Serves 20 people.

*Stockfish

Mix 2 lb dried stockfish with 6 cups water and cook over low heat until fish is

soft. Add more water when necessary to keep covered. Takes about 2 hours.