Vegetable Stew (Efo Riro) Update w/ recipe

Picture not from this recipe

As promised in the post  here, I'm finally posting the recipe for the vegetable stew. Enjoy!

Ingredients
2 red bell pepper, diced
1 med fresh tomatoes, diced
3 habanero pepper
1 large onion (divide into 4)
20oz spinach
knorr chicken bouillon seasoning (substitute knorr cubes)
2tsp Mrs. Dash
1tsp thyme
garlic cloves
1/3 cup palm oil or vegetable oil
2lb goat meat & 1lb chicken (substitute meat of choice)
2 tbsp locust beans (optional)
Handful dry fish (optional)
salt to taste

Directions

Prep
1. Rinse meat  (if using more than one meat, boil separately), transfer to a large pot and fill with water to almost cover the meat*. Add Mrs. dash, thyme, 2tsp knorr seasoning, 2 gloves of garlic, 1/4 onions (sliced) and salt to taste. Cover and boil on med-high heat till tender, 30-40 miutes. Save stock.
2 .In a blender combine diced red bell peppers, tomatoes, and 1/4 onion (diced). Add a small amount of water to aid the blending process. Blend into a puree and set aside.
3. Wash, drain and chop spinach; set aside
4. Rinse locust beans till almost all preservatives (whitish substance) is washed away; set aside

5. Soak dried fish for about half hour in water, then boil dried fish in a pot of water till tender, about 45mins

 6. Diced the last 1/4 onion and set aside

Cooking Process
1. In a medium sized dry pot on med heat, add 1/3 cup of palm oil. Let palm oil heat up until it's clear about 2-3 minutes. Add diced onions, fry till it starts to turn brown (happens in secs), add blender puree, cover and let cook for 10-15mins, stirring occasionally.
2. Add 1tsp knorr chicken bouillon powder, locust beans, dry fish and meat. Cover and let's simmer on low heat for about 8-10mins.
3. Add spinach and stir thoroughly to mix well. If you like a little juice, you can add about 1/4cup of saved meat stock. Salt to taste.**
4. Cover and simmer on low heat for additional 5mins. Serve and enjoy!

*If using beef, use less water to boil as beef contains lots of water and the water content will increase while cooking.
** I usually don't add salt at all because the meat and the meat stock is already seasoned and salted. If you have to add salt, do it last.