4 lbs. stewing beef, 2 cups of palm oil, traditional cooking oil or shortening, 2 lbs. fresh spinach, 2 lbs. fresh collard greens, 6 medium onions – sliced, 3 medium-sized fresh fish (porgies, rockfish or red snapper) – optional, 4 medium tomatoes, 3-4 eggs, 1 cup water, 2 tsp. red cayenne pepper.
Wash and cut up stewing beef; sprinkle with a little salt and onion powder. In a pan, add just enough water to cover and boil for 1-2 hours until tender. Slice tomatoes and onions; wash spinach and collard greens and boil until soft (10-20 minutes). Strain leaves and keep the liquid. Lightly grind / mash seeds of tomatoes and the greens (spinach & collards) using a food processor. If fish is desired, clean and cut into reasonable pieces, season with a little onion salt and oil; bake in a slow cooker for 20 minutes on high. Brown beef and fish in hot oil together with onions and tomatoes. Add mashed tomato seeds and greens, fried ingredients and a small amount of liquid from leaves. Add eggs and beat lightly. Add pepper and a pinch of salt to taste. Simmer slowly for roughly 45 minutes. Stir occasionally. Serve hot with cooked white rice, boiled potatoes or spaghetti.
My mother makes a great variation of this recipe using chicken only. Some cooks add whole crabs. Please share any suggestions or variations for this delicious stew.