🧂 食材
- 2 cups Mahangu flour (or maize meal)
- 4 cups Water(divided)
- 1 tsp Salt(for Oshifima, or to taste)
- 500 g Fresh spinach(chopped)
- 1 medium Onion(chopped)
- 2 medium Tomatoes(chopped)
- 2 tbsp Vegetable oil
- 1 clove Garlic(minced)
- 0.25 cup Groundnuts (peanuts)(optional, for richness)
👨🍳 步驟
- 1
For the Oshifima: In a pot, bring 2 cups of water to a boil. Gradually whisk in the mahangu flour (or maize meal) to prevent lumps.
- 2
Reduce heat to low and stir continuously for about 15-20 minutes until it thickens to a stiff porridge consistency. Add salt to taste and stir for another 5 minutes. Cover and let it rest.
- 3
For the Spinach Stew: Heat the vegetable oil in a separate pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and chopped tomatoes. Cook for another 5 minutes until tomatoes start to break down.
- 5
Add the chopped spinach to the pot. If using groundnuts, stir them in now.
- 6
Add the remaining 2 cups of water (or enough to create a stew consistency). Season with salt and pepper. Bring to a simmer, cover, and cook for about 15-20 minutes, or until the spinach is tender and the flavors have melded.
- 7
Serve the hot Oshifima with the spinach stew spooned over it.
💡 專業提示
- ✓Constant stirring is key for a smooth Oshifima.
- ✓If mahangu flour is unavailable, maize meal or millet flour can be used as substitutes.
- ✓For a richer stew, a tablespoon of peanut butter can be added.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add other vegetables like carrots or pumpkin to the stew.
- Serve with a side of grilled meat or fish.