Efo' Riro (No Reason Why I Boiled It)

Blend the tomatoes, ata-rodo and half of the onion with minimal water or none. Pour it through a fine mesh sieve to drain off the excess waterIn a soup pot, season the meats with the other half of the onion, crushed garlic, ginger, knorr, 1 tbsp. of grinded pepper and salt to taste. boil it in it's own juices until almost dry; then pour in some water to the level of the meat and check for seasonings.If using smoked turkey, wash and boil it in a separate pot. Once it has softened a bit, drain, remove the salty skin and set aside.Once the cooking meat is almost soft, add the boiled, smoked turkey to it along with the blended tomato and pepper. Cover the pot slightly, reduce the heat and let it cook. There should be a sweet smell wafting through your kitchen. After about 15 minutes, add the crayfish, iru and dry fish. At this point, if using any oil, it would be okay to add it. Taste for seasonings, and cook until the tomato has reduced. If you used any oil, the oil should float to the top; if not the tomato would just be slightly thick with no sour or acidic taste to it. Add the spinach and the other tbsp. of the dry grinded pepper. Stir and cook for another 5 minutes to prevent the Spinach from over cooking.Turn off the heat and let the soup rest before serving