Blend the bell peppers, one onion, and scotch bonnet until smooth. Set aside.
Chop the second onion and sauté in palm oil over medium heat until translucent.
Add the blended pepper mixture and fry for 10–15 minutes, stirring often, until it reduces and the oil separates.
Stir in the cooked meat, crayfish, seasoning cubes, and a splash of broth. Simmer for 10 more minutes.
Add the spinach and cook for another 5–10 minutes, stirring occasionally, until the stew thickens and flavors combine.
Taste and adjust seasoning. Serve warm with rice, eba, or pounded yam
