Hi folks! It’s weekend again and time for us to add an extra dish to 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 be a deeply historical site 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
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)
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
Using a dutch oven, warm the oil over medium heat, add 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.
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).
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.
Serve with boiled plantains and enjoy.
Recipe by: The New York Times Cooking