Ingredients:
3 large sweet potatoes (or 8–10 small ones, adjust to your preference)
2–3 tablespoons of olive oil (or any vegetable oil)
3 cups of fresh spinach (or 1 bag of 12oz frozen spinach; optional)
3 oz. tomato paste
1 cup of chopped fresh vegetables (onions, garlic, and bell peppers)
2 tablespoons of ground crayfish
10 oz. dry fish
1 teaspoon of salt (adjust to taste or health needs)
2 Seasoning cubes or 2 teaspoons of seasoning bullion powder
½ teaspoon of dry thyme
½ teaspoon curry powder
A dash of crushed red pepper or ground red pepper
1–2 cups of water (avoid adding too much)
Instructions:
Wash, peel, and cut sweet potatoes; set aside. Also, chop the other vegetables. Clean the dry fish if using.
Heat oil in a pot/pan over medium heat. Add ½ teaspoon salt and chopped fresh vegetables (except spinach). Sauté for 2 minutes.
Add tomatoes and cook until no longer raw. Then add crayfish and fish, reducing heat to enhance flavor. Stir gently to avoid sticking.
Add all other condiments: salt, thyme, curry, red pepper, crayfish, one seasoning cube. Stir, then add water and adjust flavor.
Gently add cut sweet potatoes, stir, and turn heat to medium-high.
Cover and cook for 15–20 minutes or until potatoes soften. Check and stir every 5–7 minutes.
Stir in spinach when potatoes are soft, simmer for 1–2 minutes. Garnish with spring onions. Enjoy your flavorful meal!
