INGREDIENTS

1. 2 cups dried bitter leaf (spinach may be substituted)
2. 1 pound oxtail
3. 1/2 pound stockfish
4. 1 ^1/2 cups raw peanuts
5. 1/4 cup ground crayfish
6. 1 large onion, chopped
7. 1/4 cup ground crayfish
8. 1 large onion, chopped
9. 2 tablespoons fresh ginger, blended
10. 1 tablespoon fresh garlic, blended
11. Salt and pepper, to taste
12. Water 

Method:

1. Soak bitter leaf, and boil. Leave in water overnight and then squeeze out excess water (not necessary if spinach is used). Cook oxtail and stockfish until tender.
2. Boil peanuts for about 10 minutes. Peel skin from peanuts. Blend peanuts with about 2 cups water. Pour the blended peanuts into a pot and cook over low heat for about 1 hour.
3. Add onion, ginger, and garlic. Cook for about 10 minutes. Add bitter leaf and cook for about 20 minutes. Add in salt, pepper, crayfish, oxtail, and stockfish. Cook for about 20 minutes.
4. Serve with rice, plantain, fufu, or alone.