Nigerian ogbono base enhanced with Scotch Bonnet peppers and Caribbean thyme for a fusion kick.
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Season the assorted meats with salt, one stock cube, and a bit of thyme; boil until tender, reserving the broth.
In a separate dry pot, melt the palm oil on low heat, ensuring it does not smoke or bleach.
Turn off the heat and stir in the ground Ogbono seeds, whisking until the powder is fully dissolved in the oil.
Slowly add the warm meat stock to the oil mixture while stirring constantly to develop the characteristic 'draw' or elasticity.
Add the cooked meats, smoked fish, minced Scotch Bonnet peppers, ground crayfish, and the remaining thyme and allspice.
Simmer on low-medium heat for 15-20 minutes, stirring occasionally to prevent the bottom from burning.
Taste for seasoning and add the chopped spinach or Ugu leaves, allowing them to wilt for 2 minutes.
Remove from heat and serve hot with pounded yam, fufu, or even Caribbean-style boiled green bananas.
