Add in your fresh sliced tomatoes and stir really well while adding your chicken/vegetable broth. Slightly cover and let the tomatoes cook in the broth until it's acidity is reduced. Throw in the mushrooms and let it cook in the now cooked tomatoes for a minute. Add the kale and water leaves at the same time, reduce heat and gently fold into the tomato mix; then add the prawns if your dietary specifications allows it
season with salt and whatever seasonings fit your dietary specifications. I used the pink rock salt and with the use of the broth I did not need any seasoning cubes. let it cook uncovered on low heat for about 2-5 minutes (do not cook the vegetables for too long as you want it to retain it's crunch and it's nutritional value. This process also keeps the prawns from over cooking)
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/03/my-mediterranean-inspired-eforiro/