This is spinach cooked the African way with ethnic flavours. It makes a great side dish.
Pour oil into a pot and heat on medium heat then saute the onions until translucent. Add in tomatoes and fry until acidity is all gone. Be sure to stir from time to time so the tomatoes don't burn.
Add crayfish into the pot and stir. This will bring out a lovely aroma from the crayfish.
Scatter in the Maggi, sprinkle in salt, add smoked turkey and dried fish or whatever meat/fish you are using. If it is too dry at this point, add a tablespoon of water and stir.
Add in the spinach and mix well with the other ingredients until well incorporated. Let is sit on the fire for 5 minutes, as you stir lightly from time to time.
Serve warm with boiled plantains, cassava (yuca roots), yams or even rice.
If using fresh spinach, you will need at least 6 bundles or bags. Rinse the leaves then chop. Boil water with some salt and a dash of baking soda. Plunge the spinach into the boiling water then cover for 2 - 5 minutes. Strain with a colander and rinse with cold water immediately. Squeeze and it is ready for use.