Efo Iyana Ipaja Soup

1. Wash the tree spinach leaves thoroughly in plenty of cold water, strip away any tough stems, shred the leaves coarsely, and set them aside to drain.
2. Roughly chop one onion, the red bell peppers, tomatoes, and scotch bonnets, then blend them with the ginger and garlic to a coarse paste, leaving a little texture rather than a smooth puree.
3. Slice the remaining onion thinly. Heat the palm oil in a wide pot over medium heat until it shimmers, then fry the sliced onion for 3 to 4 minutes until softened and fragrant.
4. Pour in the blended pepper paste, season with salt, and simmer uncovered for 12 to 15 minutes, stirring often, until the raw smell is gone and the oil rises to the surface.
5. Stir in the ground crayfish and crumbled stock cube and cook for another 2 minutes to deepen the flavour.
6. Add the shredded spinach in batches, folding it into the sauce so it wilts down, then cook for just 4 to 5 minutes so the greens stay vibrant and tender.
7. Taste and adjust the salt and heat, let the soup rest off the heat for a couple of minutes, then serve hot with boiled yam, rice, or a swallow of your choice.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender