Margi Special

Season the fish with salt and a little chile, then let it rest while the stew base starts.

Cook onion, tomatoes, scotch bonnet, palm oil, crayfish, and locust bean until the tomatoes soften into a fragrant sauce.

Add enough water for a loose stew and simmer until the broth tastes rounded and peppery.

Slide in the fish pieces and simmer gently so they cook through without breaking apart.

Fold in sorrel leaves, spinach, and bean sprouts for the final few minutes, then serve with tuwo, rice, or another firm swallow.