Ghanaian Spinach Stew With Sweet Plantains Recipes

SPINACH STEW

Steps:

• Start off by chopping up the spinach, tomatoes and onions and set aside
• Chop up your garlic, ginger and habanero peppers and blend with a little of water.
• Pour oil in a pre-heated pan and fry your onions for about 5 minutes.
• Add in the blended produce and tomatoes and let cook for another 5 minutes.
• Now you can add your spinach, lower the heat to medium and let simmer for about 45 minutes. Because the spinach and tomatoes have a lot of fluid in them and you don't want your stew to soggy. So after about an hour of cooking your world famous spinach stew is ready to be served.

GHANAIAN SPINACH STEW WITH SWEET PLANTAINS

Steps:

• In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt. Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes. Stir in the tomato paste, and cook for 3 minutes. Add the tomatoes and a few generous pinches of salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes.
• Meanwhile, pulse the egusi or pumpkin seeds in a food processor or blender to a fine powder, until it just starts to get clumpy. (Do not overprocess into a butter.) Remove to a bowl.
• When the tomatoes have reduced, add the shrimp powder (or smoked paprika and fish sauce to taste), and simmer 2 minutes. Stir in water, a tablespoon at a time, to the bowl of egusi powder until it is a loose paste. Add the egusi paste on top of the tomato sauce, and spread it out. Cover the pan, and cook 5 minutes.
• Stir the sauce all together; it will look like a thick porridge. Add a few splashes of water, and increase heat to a boil. Stir in the spinach, until wilted and tender. Taste, season with salt (or more fish sauce, if using) and serve with boiled sweet plantains.