Nigerian Efo Riro

Place the beef, one-quarter of the chopped onion, the measured water and half the salt in a saucepan. Bring to a simmer, cover and cook over low heat for 50 to 60 minutes, until a fork enters the beef easily. Reserve the cooking liquid.

While the beef simmers, pulse the bell peppers, tomato, Scotch bonnet and half of the chopped onion in a blender to a coarse mixture. Use short pulses so the sauce retains texture instead of becoming completely smooth.

Transfer the pepper mixture to a separate saucepan and simmer uncovered over medium heat for 12 to 15 minutes, stirring occasionally, until much of the watery liquid has evaporated.

Meanwhile, wilt the spinach in a large covered pan over medium heat in two batches, about 2 minutes per batch. Cool in a colander, then squeeze gently to remove excess water; loosen the leaves with your fingers.

Heat the red palm oil in a wide heavy pot over medium-low heat until fluid, without letting it smoke. Add the remaining quarter of the chopped onion and cook for 4 minutes until softened; stir in the iru for 1 minute.

Add the reduced pepper mixture and fry over medium-low heat for 10 to 12 minutes, stirring often, until thick and glossy. Stir in the ground crayfish, tender beef and 5/8 cup of the reserved beef cooking liquid.

Fold in the smoked mackerel carefully and simmer for 5 minutes to heat it through. The sauce should coat the proteins; use up to 3 tablespoons more reserved cooking liquid only if it is catching on the bottom.

Fold in the squeezed spinach and remaining salt. Cook uncovered over low heat for 3 to 5 minutes, turning gently, until the greens are evenly coated and piping hot. Serve with rice, eba or pounded yam.