Spicy Spinach Stew Food

SPICY SPINACH STEW

Steps:

• Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.

GHANAIAN SPINACH STEW WITH SWEET PLANTAINS

Steps:

• In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt. Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes. Stir in the tomato paste, and cook for 3 minutes. Add the tomatoes and a few generous pinches of salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes.
• Meanwhile, pulse the egusi or pumpkin seeds in a food processor or blender to a fine powder, until it just starts to get clumpy. (Do not overprocess into a butter.) Remove to a bowl.
• When the tomatoes have reduced, add the shrimp powder (or smoked paprika and fish sauce to taste), and simmer 2 minutes. Stir in water, a tablespoon at a time, to the bowl of egusi powder until it is a loose paste. Add the egusi paste on top of the tomato sauce, and spread it out. Cover the pan, and cook 5 minutes.
• Stir the sauce all together; it will look like a thick porridge. Add a few splashes of water, and increase heat to a boil. Stir in the spinach, until wilted and tender. Taste, season with salt (or more fish sauce, if using) and serve with boiled sweet plantains.

EGYPTIAN SPINACH STEW

Steps:

• Soak hummus in hot water for 30 minutes.
• in a pot heat 1 tbsp crisco, add onion, allspice, salt and pepper, sautÉ till translucent. stir in ground beef continue cook until meat is browned. drain hummus and add to pot, stir.
• cook for 2 minutes on medium then add 1/2 cup water. cook for approx another 10 minutes till hummus has softened a bit. add more water if needed.
• add tomato sauce cover and simmer for about 30 minutes till hummus is cooked. add spinach continue to simmer.
• in a separate pan add reserved tbsp crisco, garlic, cilantro a pinch more salt and pepper cook on medium till fragrant and garlic is just pink. add to the spinach mixture and more water just to cover, continue cooking on medium low for another 10 minutes.
• serve over rice.
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