Chop the spinach and onions, and dice your cooked meats.

In a large pot, heat the palm oil over medium heat.

Add the chopped onions and Scotch bonnet peppers to the oil. Sauté until the onions are translucent, approximately 5 minutes.

Stir in the assorted meats and cook for another 5 minutes.

Add the chopped spinach to the pot, stirring well to combine.

Sprinkle in the ground crayfish and locust beans.

Cover the pot and let it simmer for about 10 minutes on low heat.

Taste and adjust seasoning with salt as needed.