- Cooking time: 55 minutes
- Portion: 5 persons
- One lb. beef (a mixture of beef, tripe, and cow skin)
- One half pounds spinach (blanched)
- Three large red bell peppers,
- Two scotch bonnet and one very small onion (blended)
- Two tablespoons crayfish blended
- Two tablespoon locust beans
- One dried prawn about a handful
- One onion medium size (diced)
- One bouillon cube
- Half cup stock fish
- Two handfuls (shredded)
- Quarter cup of palm oil
Things do not change; we change.
– Henry David Thoreau
- calories 250kcal
- proteins 80g
- fats 4.9g
- carbohydrates 11.5g
- You can blanch the spinach before you stir them in the sauce – you can do this by adding the cut spinach in hot boiling water on high heat, then take it off the heat immediately after it reaches its boiling point.
- Then pour the spinach in a sieve and rinse it under the cold water a couple of times to stop the cooking process.
- When frying the onions, don’t leave it to burn.
- Once it turns a bit brown, continue with the rest of the process.
- Remember to drain off as much water as you can from the spinach. (excess water from the spinach can cause your stew to be too watery).
- You can add tomatoes if you are making a lighter version of this stew.
- If you like to use coarsely blended peppers for the stew, using a food processor rather than a blender will give you that coarse consistency.
- This stew is not vegan, nonetheless, for a vegan version, you can use fried tofu or mushrooms or a combination of both.
- First, preheat the palm oil.
- Add the diced onion and stir-fry till golden brown.
- Add the blended peppers and fry until the sauce thickens up.
- Season with the stock cube, add salt to taste, crayfish and locust bean.
- Stir until everything is well blended.
- Add the meat, stock fish, and dried prawns and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
- Finally, add the spinach and mix thoroughly.
- Then leave it to cook uncovered for about two to five minutes.
- Adjust the seasoning if necessary.
- Serve with amala, fufu, rice, or yam.