⦁ Prepare the Palm Nut Cream:

1. ⦁ If using fresh palm nuts, crack open the nuts and extract the pulp. Blend the pulp with some water and strain through a fine sieve to collect the creamy palm nut cream.
2. ⦁ If using canned palm nut cream, simply pour it into a bowl and set it aside.

Cook the Spinach:

1. ⦁ In a large pot, heat some palm nut oil over medium heat. Add the chopped onions, garlic, ginger, and Scotch bonnet peppers. Sauté until the onions are translucent and fragrant, about 3-5 minutes.
2. ⦁ Add the chopped spinach leaves to the pot and stir well to combine with the onion mixture. Pour in the vegetable broth or water, cover the pot, and let the spinach cook down for about 10-15 minutes, or until wilted and tender.

Add the Palm Nut Cream:

1. ⦁ Once the spinach is cooked down, pour in the palm nut cream, stirring well to incorporate it into the stew. If using smoked fish or dried shrimp, add it to the stew at this point.

Simmer and Season:

1. ⦁ Let the stew simmer gently over low heat for an additional 10-15 minutes, allowing the flavors to meld together. Taste the stew and adjust the seasoning with salt and pepper according to your preference.

Serve:

1. ⦁ Serve the Okok hot with pounded yam or fufu. Enjoy!