A plant-based take using mushrooms and tofu to mimic the texture of traditional meats in a rich pepper base.
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Blend the red bell peppers, scotch bonnet, and half of the onion with a splash of water until smooth.
Heat the palm oil in a large pot over medium heat and sauté the remaining sliced onions until translucent.
Add the blended pepper mix to the pot and fry for 10 minutes until the water reduces and the oil starts to float on top.
Stir in the mushrooms and tofu cubes, allowing them to simmer in the pepper base for 5 minutes to absorb the flavors.
Add the vegetable bouillon and 1 cup of water; bring the mixture to a gentle boil.
Add the sliced okra and the ground melon seeds; stir well and cook for 5-7 minutes until the okra is tender but still bright green.
Fold in the spinach leaves and cook for another 2 minutes until wilted.
Adjust salt to taste and serve hot with fufu, pounded yam, or brown rice.
