Boil 1 litre of water in a kettle.
Carefully pour hot water over the washed spinach and set aside.
On a chopping board, cut sea snails into medium chunks and set aside.
In a blender, add garlic, ginger, onions, green scotch bonnet, and half a cup of water. Blend until a fine paste is formed.
In a large pot over medium heat, add catfish, sea snails, mushrooms, land crabs, anise seeds, African orchid nutmeg, and the blended ingredients. Add black pepper, salt, and stir to combine. Allow to steam for about 10 minutes.
Transfer the blanched spinach into a blender, add the remaining liquid from the spinach, and blend until smooth.
Then transfer the blended spinach into the pot, cover, and allow to boil for about 10 minutes.
Lastly, drop the prekese into the soup pot for extra flavor and fragrance.
This dish can be paired with fufu, banku, rice, yam, and many others. Enjoy!
