Ingredients
Pumpkin
- 1 cup raw pumpkin/squash
Broth
- a large handful of dry mushrooms
- 1/2 onion chopped
- 5 cloves of garlic
- 1 thumb size of ginger
- 1-2 cups fresh mushrooms preferably oyster mushrooms
- 1 vegetable bouillon cube or one tablespoon of better-than-bouillon seasoned vegetable paste
- 1 pack of firm tofu (awara)
Sauce
- 1/4 cup of red palm oil
- 1/2 onion chopped
- 2 tomatoes
- 1 long red bell pepper
- 1-2 scotch bonnet peppers or habanero
- 1-2 teaspoons of dawa dawa
- 1-2 teaspoons all purpose seasoning I used salt free dash but any all purpose seasoning of your liking should work
- 1/3 cup raw ground peanuts
- 1 bag/bunch of spinach can also use callaloo, amaranth greens, or hibiscus greens
Instructions
Pumpkin
- For the pumpkin, I recommend peeling and cutting it into large chunks, then boiling it in enough water to submerge the pieces partially. The pumpkin should take about 15 minutes until tender.
- While the pumpkin is boiling get started on the broth.
Broth
- Blend the garlic, onion and ginger with 1/2 cup of water
- In a pot, combine the blended garlic, ginger, onion mixture with the rest of the broth ingredients. Add an addition 1 1/2 cups of water, bring everything to a boil, then simmer at medium-low heat for 10 minutes.
Sauce
- In a separate large pot, saute the onions in the palm oil till soft.
- Blend the tomatoes, long pepper and scotch bonnet pepper with 1/2 a cup of water and add to the large pot. Add the dawa dawa. Let everything cook for 20 minutes at medium heat to cook off extra liquid and allow the oil to separate to the top
- Add the peanuts, mashed pumpkin, broth, and extra cup of water. Allow the miyan taushe to cook at medium heat for another 25 minutes. Half way through the 25 minutes, season with all purpose seasoning and taste for salt. The sauce will thicken as the peanuts cook.
- Once the 25 minutes have passed, add the spinach and let everything cook for 10 minutes. Taste for salt and ensure it is well seasoned.
- Serve