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8

March
2017
Cape Coast - Spinach Stew and Sweet Plantain

Recipe Wednesday: Ghanaian Spinach Stew with Sweet Plantain

Hi folks! It’s Recipe Wednesday again and time for us to add an extra dish into our recipe folders. I do hope you have enjoyed our recipes so far. Do leave a comment in the comments box below or subscribe to our page to receive updates.

We are in Cape Coast this week and from the name, you can already imagine sandy shores and ocean breeze. This place is also known to have a deep historical story of the transatlantic slave trade. To see and learn more of this coastal city, click here.

Our recipe for today is a spicy Spinach stew with sweet plantains, so, if you are ready to try out this dish, get out your cooking utensils and let’s get cooking.

 

Cooking time: 70 minutes

Servings: 4 – 6 people

Ingredients:

½ cup palm or vegetable oil

1 chopped medium red onion

4 cloves of garlic, minced

3 tbsp minced ginger

1 habanero chilli (remove seeds if you don’t need the heat)

Kosher salt

1 tbsp tomato paste

2 ½ pounds of chopped plum tomatoes

¾ cup egusi or raw shelled pumpkin seeds

4 tsp African smoked dried shrimp powder

1 pound spinach, washed, dried and roughly chopped

3 large sweet (yellow) plantains, boiled in salted water until tender

 

Method:

Using a dutch oven, warm the oil over medium heat, adding the onions, chilli, garlic, ginger and two pinches of salt. Cook for about 15 minutes and stir frequently until onions are brown and sweet.

Add in the tomato paste and cook for another 3 minutes. Add the chopped plum and a bit more salt and stir.

Chopped plum tomatoes

Lower the heat and let it simmer for another 25 minutes. Stir occasionally until the sauce is now a thick soup consistency.

Blend the egusi or pumpkin seeds until it becomes a fine powder and a bit clumpy (try not to let it be too soggy like butter).

pumpkin seeds

Once the tomatoes are cooked, add the smoked shrimp powder and let it simmer for another 2 minutes.

To the egusi paste, add in water, one tablespoon at a time until it is a loose paste. Add the egusi paste and spread over the tomato paste. Close the pan and cook for 5 minutes.

Stir the mix together until it looks like a thick porridge. Add a bit more water and increase the heat. Add the spinach in until wilted and tender. Taste to see if it needs more salt.

spinach

Serve with boiled plantains and enjoy.

Recipe by: The New York Times Cooking

 

Feel free to email us at info@afrotourism.com on what you think or share your African recipes or follow/tag us on instagram so we can like your foodie pictures or send your recipe to be featured.

 

Udochi Anyogu
Yuddie is a lover of life, travel and food. She sources information on recipes from around Africa and shares it with the world.
Udochi Anyogu
Udochi Anyogu

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