Pour in the fish stock from the mackerel.
Season the soup with sea salt, chicken stock cubes, and locust beans.
Then, allow cooking for 10 minutes on low heat.
Blend onions until smooth.
Mix the onion paste with the ground almonds (or ground egusi).
Roll a teaspoon of the paste into a ball.
Mix in the assorted meat and smoked turkey.
Let them cook for five minutes.
Add the almond/egusi paste.
Cook for another five minutes.
Stir together with a spatula and cook for eight minutes on low heat.
Mix in the spinach and kale.
Add the mackerel fish and let it simmer for two minutes.
Once you’re satisfied with the flavor and texture, take it out of the heat, and enjoy your Almond Vegetable Stew!