Ingredients
- 1 white onion·
- 2 garlic cloves·
- 1 small piece of ginger
- 120 ml palm oil
- 2 red onions
- 4 vine tomatoes, chopped
- 2 scotch pepper, sliced
- 100 grams ground egusi (melon) seeds
- 2 tbsp ground crayfish·
- smoked mackerel fillets
- 750 g fresh spinach
- 250 g mushrooms, sliced
- 1 maggi prawn stock cube
- 2 tsps smoked paprika
- salt to taste
Instructions
- Chop red onions and tomatoes into chunks and set aside.
- Puree together 1 white onion, garlic cloves and ginger and set aside.
- Make a melon paste by combining ground melon seeds and 2 tablespoons of water.
- Steam spinach in hot water for 40 seconds and drain.
- Heat palm oil in a saucepan until hot. Saute the onions until soft for about 2 - 5 minutes. Mix in 5 tablespoons of onion, garlic and ginger mix and leave to cook for 5 minutes.
- Add chopped tomatoes and scotch bonnet peppers to the saucepan plus half a cup of water and mix. Turn heat down to low and cook tomato sauce for 25 -30 minutes. Stir the sauce occasionally.
- Stir in ground crayfish and then smoked mackerel pieces to sauce and mix in carefully so the that mackerel pieces do not to break up.
- Stir in egusi (melon) paste to the stew, and leave to simmer for about 5 minutes a low heat.
- To the stew add mushrooms and leave to cook for another 5 minutes before adding the steamed spinach.
- Leave stew to simmer for 4- 5 minutes. Add smoked paprika, prawn stock cube and season with salt to taste.
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