Delicious Vegetarionvegan Spinach Stew With Rice Food

EFO RIRO - NIGERIAN SPINACH STEW

Steps:

• Blend tomatoes, red bell pepper, habanero pepper and half of the onion together using a food processor.
• Chop up the other half of the onion and set aside.
• If using fresh spinach, chop it up, wash and squeeze, and leave in a colander. If using frozen spinach, microwave for a few minutes.
• Wash and drain the mushrooms.
• Heat palm oil in a pot on medium heat, add in your onions and stir for about 2 minutes.
• Add in your blended tomato and pepper mix and stir for about a minute.
• Add the bouillon powder, crayfish, black pepper, cayenne pepper and salt, and cook on medium heat for 5 minutes.
• If using fresh spinach, add stock or water and bring to a boil.
• Add the goat meat, mushroom, and any other meat you desire and let boil for another 5 minutes.
• Add the spinach and stir intermittently for about 5 minutes.
• Add more salt or spices if desired.
• Garnish with red pepper flakes, if you want it spicier and enjoy!

DELICIOUS VEGETARION/VEGAN SPINACH STEW WITH RICE

Steps:

• Saute the chopped onion in bottom of a fairly large pan. Remove from the heat and add the canned spinach, chopped purslane, chopped dill, and all other ingredients. Stir together and return to heat. Simmer slowly for about 20 minutes. Serve hot on white or brown rice. Finished dish should be like a slurry.
• This recipe can also include ¼ cup each of fresh cilantro and fresh or dried parsley.

MEDITERRANEAN SPINACH CHICKPEA STEW

Steps:

• In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
• Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
• Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
• While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
• Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
• Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.