Cut the beef in bite size chunks, season with salt, Maggi, and onions and cook until tender. Do the same with cow skin ( they are tough so they take a longer time to to get soft) in a . Use very little water while cooking the meat because eru does not need a lot of water . However, make sure you have at least 2 to 3 cups of stock from the beef. to use in cooking this dish.
While the meat is cooking soak the dried Okazi/Eru leaves in hot water in a bowl to tenderize the leaves for approximately 10- 15 minutes. Rinse and drain
Add the assorted meats - beef, cow skin, tripe a dried fish/ turkey to a large stock pot with at least 2 cups of stock. Bring it to a boil and let it simmer for 5 minutes.
Drain the frozen spinach and add to the pot of assorted meat and fish. Add crayfish and 2 tablespoon bouillon/ Maggi at this point stir, let it cook on medium heat (approximately 10 minutes).
Add shredded Ukazi/Eru leaves, and red oil. Stir again thoroughly making sure all the contents in the pot blend together .Simmer for another 10 minutes, add stock /water if needed . The fragrant smell that erupts from the dish lets you know it is time to eat.
Season to taste with salt and more Maggi as needed. ( I usually season my food with salt and Maggie as the dish progresses .)