👨‍🍳 作り方

1. 1

   In a Dutch oven or large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, ginger, and scotch bonnet pepper. Cook, stirring frequently, until the onions are golden brown and softened, about 15 minutes.

2. 2

   Stir in the tomato paste and cook for 3 minutes.

3. 3

   Add the chopped or blended tomatoes. Bring to a boil, then reduce heat to a simmer and partly cover. Cook, stirring occasionally, until the sauce has reduced to a rich consistency, about 25 minutes.

4. 4

   Meanwhile, pulse the egusi seeds in a food processor or blender until they form a fine powder, but do not overprocess into butter.

5. 5

   Stir in the smoked paprika and fish sauce (if using). Simmer for 2 minutes.

6. 6

   In a separate bowl, mix the egusi powder with a tablespoon of water at a time to form a loose paste. Add this egusi paste to the tomato sauce in the pot and spread it out.

7. 7

   Cover the pot and cook for 5 minutes without stirring. Then, stir the sauce together. It will have a thick, porridge-like consistency.

8. 8

   Add a few splashes of water to loosen the stew if needed. Bring to a boil, then stir in the chopped spinach or cocoyam leaves until wilted and tender.

9. 9

   Taste and season with salt. Simmer for another 5 minutes.

10. 10

    While the stew is simmering, boil the ripe plantains in salted water until just tender. Peel and serve the spinach stew with the boiled plantains.