Easter Egg Stew Food

LENTIL AND EGG STEW

Steps:

• Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat 1/4 cup oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10-12 minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft (it will look almost like a purée), 10-12 minutes. Add lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35-45 minutes, depending on type. Taste and season with more salt.
• Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt. Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess water, then cut in half. (If you don't have a microwave, add the spinach directly to the pot and let it wilt slightly before making divots for eggs.) Thin stew with water by 1/4-cupfuls if needed to loosen. Scatter wilted spinach across the top.
• Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8-12 minutes.
• While the eggs are cooking, heat a small saucepan over medium-high; pour in oil to come 1/4" up sides. Working one at a time, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with garlic clove.
• Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
• Do Ahead
• Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.

GARDEN EGGS STEW WITH BOILED GREEN PLANTAIN

Steps:

• The day before, put the whole dried tilapia in a large bowl, cover with cold water and leave to soak overnight.
• The next day, put the white aubergines and Scotch bonnet chillies in a saucepan, cover with cold water and the lid, then bring to the boil over a medium-high heat. Cook for 10-12 mins, then drain and set aside.
• Meanwhile, put the chopped onion in an asanka pot and grind to a paste. If you don't have an asanka pot, you can use a food processor or blender - if using a blender, drain away any water after blending.
• Drain the water from the tilapia, then rinse the fish under cold running water to remove any excess salt.
• In a separate pan over a medium-high heat, bring the green plantains, eggs and just enough water to cover to the boil. Once boiling, add the tilapia. Cook for 10-12 mins, then remove from the heat. Take the fish out of the pan using a slotted spoon and transfer to a plate. Leave to rest. Drain the plantains and eggs, then fill the pan with cold water and leave to stand for 5 mins.
• Meanwhile, put the chillies in the asanka pot or food processor with the onion, and grind. When the mixture is smooth, add a 2-3 aubergines and grind again. Continue this process until all the aubergines have been added. Add the peanut butter, then season with half the shrimp cube, if using, and the aromat, if needed (taste for seasoning before adding the aromat).
• Rinse the fermented salted fish under cold running water. Heat the red palm fruit & rapeseed oil in a frying pan set over a medium heat, and fry the fermented salted fish for around 3-5 mins. Remove the fish from the pan using a slotted spoon or fish slice, and remove any visible bones. Add the fish to the asanka pot and grind into the aubergine mixture. Discard any fish bones.
• Add the sliced onions to the frying pan and fry for 3-5 mins, then add the aubergine mixture and stir well. Reduce the heat to low and cook for 3-5 mins. Mix in the sardines. Cook over the lowest heat for around 2 mins more, and mix everything together well.
• Transfer the mixture to an asanka pot or serving bowl. Drain the plantains and peel and halve the boiled eggs, then add these to the pot. Top with the avocado and tilapia, then serve.