Blend tomatoes, one onion, ginger, habanero and set aside.
Meanwhile dice all remaining vegetables and set aside (onion, mushrooms, bell peppers). In a saucepan heat oil and add tomato mixture, season with anise seeds and bouillon, cover and let cook for 10-15 minutes stirring occasionally.
Add vegetables except spinach and mackerel and cook for another 3-5 minutes. Stir in spinach and mackerel and cook sauce for an additional 2-3minutes.
Serve with Steamed Rice, Boiled Yam, Plantain, Potatoes, Couscous, Fonio, etc.
If palm oil is not available, you can use peanut oil or vegetable oil. In this case, add one pureed red bell pepper to your tomato mixture to give your sauce a nice red color. If adding egusi, stir it into the sauce and let it cook for about 5 minutes before adding in the vegetables. Vegan friendly option: omit mackerel. Egusi is a natural fat and protein enriched seed found in certain cucurbitaceous plants (squash, melon, gourd) which after being dried and ground is used as a major ingredient in West African cuisine. Can be found in African markets, international grocery stores or Amazon. Palm oil can also be found in African markets or Amazon.