Wash and slice the spinach. Next, wash the fermented locust beans. Keep both to one side.
Wash the goat meat and pour into a saucepan with a cup of water.
Slice one onion and chop the garlic. Add into the pan. Crush in the bouillon cubes with a dash of salt.
Place the pan under medium heat. Cook until the meat is tender. This will typically take between 30 – 40 mins.
While the meat is cooking, wash the butternut squash and cut off the two ends.
Peel the skin off with a sharp knife. Cut into halves and scoop out the seeds. Cut into cubes
Add the butternut squash into the pan containing the meat and cover. The cubes should be soft and ready in about 10 mins. Remove from the pan and transfer into another pot or container. Use a potato masher or ricer to mash.
While the butternut squash is cooking, wash, then remove the stalks from the red bell peppers and scotch bonnet peppers. Blend with the remaining onion and keep aside.
When the goat meat is tender, pour the blended pepper mix into the pan, still under medium heat. Add the red palm oil, ground crayfish and fermented locust beans. Mix these into the pan, cover, and cook for 10 mins.
Stir in the peanut butter and reduce the heat—Cook for 5 mins.
Add the mashed butternut squash. Mix in with the content of the pan and taste for salt. Add more if required. Allow to cook for 10 mins. If you think it is too thick, feel free to add some water to thin it out.
Stir in the spinach, leave for two more minutes and remove from heat.