Heat a large, heavy-based saucepan and add the coconut oil. When it has melted, add the onion and sauté on medium heat for a few minutes until softened.
Next add the curry and chilli powders and stir well.
Stir in your chale sauce and simmer over a low heat for 20 minutes.
Gently stir in the agushi, using the back of a wooden spoon to break down any lumps that may form – the sauce should start to turn creamy and resemble scrambled eggs.
Add the guinea peppers (if you can find them) and the lime juice. Leave to simmer over a medium heat for a further 10 minutes. If the sauce becomes too thick, add the water or vegetable stock a little at a time to loosen it. The colour of the stew will change from pink to mustard.
Stir in the spinach, salt and black pepper, then simmer gently until the spinach has wilted.
Serve immediately
