Peel the onions and the garlic. Remove the stalk from scotch bonnet.

Slice ½ of one onion and keep aside.

Pour the remaining onions, blanched peanuts, ginger, garlic and scotch bonnet into a blender. Add 2 cups of water and blend.

Heat the oil in a pan and fry the prawns on both sides until cooked. Remove from heat and keep to one side.

Fry the sliced onions and remove from heat.

Pour in the mixture from the blender. Add the ground crayfish.

Add a cup of water into the pot and cover. Allow to simmer for about 15 mins.

Stir regularly to prevent burning.

Wash and slice the spinach.

Wash and slice the bitter leaf if required. If you need to wash out the bitterness, check the link on the blog post.

Add the spinach and the bitter leaf into the pot, add some salt, cover and allow to cook at low heat. Check and stir until the spinach has wilted properly.

Remove from heat and serve. Top with the fried prawns and onions.