Heat up the Palm Oil. Add in the onions, anchovies including the oil, green seasoning and 7 spice blend. Saute for about 3 minutes or until the onions start to soften.
Add in the plum tomatoes, break the tomatoes down using a spoon or scissors. Cook on medium heat until the tomatoes has stewed beautifully.
Add in the 7 Spice Blend and cook for about 2 minutes.
In a bowl, add the ground Agushie, add some salt and enough tap water to mix into a thick paste.
Add in the Agushie paste in dollops. Cover the pot and allow the Agushie to steam for about 3 minutes.
Stir the Agushie gently, spreading it out to ensure it fries evenly. Cover the pot and let the Agushie cook on a gentle heat for about 5 minutes or until it does not taste raw.
Add in the shrimp powder, grilled mackerel, followed by the chopped spinach, enough to give a good balance as preferred.
Allow to steam for some couple of minutes and then correct seasoning with salt if needed.
