Servings 4
Ingredients
- 3 tbsp of red palm oil
- 1 cup dried mushrooms I used shiitake
- 2 large king oyster mushrooms chopped ***
- 4 small tomatoes
- 1 red bell pepper
- 1/2 scotch bonnet pepper omit for non-spicy flavour
- 1 large onion 1/2 finely diced, 1/2 roughly chopped
- 1 thumb of ginger
- 3 cloves of garlic
- 1.5 tsp of onion and garlic powder
- 2 tsp of curry powder
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp veggie bouillon
- 3 grains of selim optional
- 1/2 tsp dawa dawa optional
- salt
- 1/2 block of extra firm tofu cut into small cubes 175g of tofu
- 2 medium ripe plantains yellow with black spots chopped into small cubes
- 2 large handfuls of spinach
Instructions
- In a blender, blend the roughly chopped onion, garlic, tomatoes, scotch bonnet pepper and red bell pepper with just enough water to blend the mixture (~1/4 cups of water) till smooth.
- In a pot at medium heat, sauté the finely chopped onions and dried mushrooms in the red palm oil till the onions are soft
- When the onions are soft, add the blended mixture to the pot and let it come to a boil
- Once the sauce come to a boil, add the rest of the ingredients EXCEPT the plantain and spinach
- Cover the pot, and cook at medium heat for 15 minutes for all the flavours to meld
- After 15 minutes, add the chopped plantains, cover the pot and let the porridge simmer at medium-low heat till the plantains are cooked through and soft. This should take an additional 10 minutes at medium to low heat.
- Mix in the handful of spinach and turn off the heat.
- Serve hot
Notes
*** you can use any type of mushrooms you want. King oyster is a lot more sturdy and has great flavour