Garden Eggs Stew

6 garden eggs

1 large onion

3 fresh tomatoes

4 tbsp. tomato paste

1/2 cup of palm oil (red oil)

3 cloves of garlic

5 fresh spinach leaves

1 fresh red peper

small kobi (smelly fish)

4 cans mackerel (filet in oil or smookd mackerel)

1 magi cube

salt to taste

wash the garden eggs and cut the top, also add the peper and the smelly fish and put three cups of water and bring to boil, cook it 15 min. to 20 min. remove the smelly fish into a plate and ground the garden eggs and the pepper in a food processor.

Breng a cooking pot on the fire and then put the palm oil in the pot, and also cut the onion and the cloves into pieces and add it into the palm oil and the add the smelly fish also, stir it for 2 to 4 min. and then cut the tomatoes also in in pieces and add and stir for about 2 min and then add the grounded garden eggs and cut the spinach into very very little pieces and add it into the stew and stir and add the mackerel and maggi and salt, lower the heat and leave it for 5 to 10 min. Ready to be serve. You can eat it with cook plantain, rice, yam, potatoes ...

TIPS:

Taste the stew before adding salt because there is already salt in smelly fish.

If you don't like too much pepper, just use 1/2 of it or 1/3.

Beef and Spinach Stew

6 small canned tomatoes, with juice
1 whole fresh hot chili
4 medium onions, whole
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef, cut in cubes
1 cup water [or beef broth]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
3/4 to 1 lb fresh spinach 1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice. Combine the chili, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed. 2. Heat the oil in a large, cast-iron pot, and sauté the vegetables and beef for 5 minutes over high heat. 3. Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover, lower the heat, and simmer for 2 hours. Stir occasionally to keep from burning. 4. Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside. 5. After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is gone and the spinach is cooked. 6. About half an hour before serving, prepare boiled rice. Serve Shoko with rice. [Also good served with Yam Fufu