Servings 5
Ingredients
- 2 small onions 1 finely chopped, 1 roughly chopped
- 2 to 3 garlic cloves
- 1/3 scotch bonnet or habanero pepper
- 1 thumb size of ginger
- 2 tomatoes
- 2 tbsp tomato paste
- 2 tbsp palm oil
- 1 tsp curry powder
- 1/2 tsp each garlic and onion powder
- 1/2 tsp anise seeds
- 1/2 tsp coriander seeds
- 2 tsp of veggie bouillon paste or veggie bouillon cube
- 1 cup egusi whole
- 1/2 block of firm tofu
- 2/3 cup of water
- salt to taste
- 1 packet of frozen spinach thawed
Instructions
- In a pot, heat the red palm oil
- Sauté the chopped onions in the hot oil till soft
- Once the onions are soft, add the tomato paste and let it fry for a few minutes. If the sauce is getting dry, add a few tablespoons of water
- While the tomato paste is frying, blend the tomatoes, roughly chopped onion, ginger, scotch bonnet pepper and garlic in about 1/3 cup of water
- After 5 minutes, add the blended tomato mixture and let the sauce cook down for 10 mins
- Add the spices and let the sauce cook for another ten minutes
- While the sauce is cooking down, mix together the egusi, a pinch of salt and 1/3 cup of water
- When the stew cooks down (the oil starts to separate), crumble in the tofu.
- Then, scoop in 1tbsp dollops of the egusi into stew. Lower the heat down, cover the stew and let it cook for 6-10mins
- As the stew is cooking, prep your veggies by microwaving for a minute to make sure the greens are thawed and then squeeze out the excess liquid
- Once the dollops of egusi have cooked through, you can start to slowly break it up a bit into the rest of the stew. But still do leave chunks in the stew
- Once the egusi has been broken apart, add in the greens. Turn the heat to low and fold in the greens. If you are using cocoyam leaves, you need to cook it at least for 20 mins at low heat to make sure it is well cooked and the stew doesn't burn other wise your throat will be itchy.
Notes
* can substitute with about 3 bunches of regular spinach, 1 large bunch of collard green finely minced or 1-2 large bunches of black kale. I like having a lot of green in my stew so I use a lot, but I do know people who prefer it to be saucy