Best Ghanaian Spinach Stew With Sweet Plantains Recipes

MACHUCA

Steps:

• Peel the plantains, cut them into 3-inch chunks and place them in a pot with well-salted water to cover. Bring to a boil over high heat, then reduce to a simmer. Cook until the plantains are easily pierced with a fork, 15 to 20 minutes.
• Drain, keeping 1/2 cup of the water, and pound the plantains to a purée in a large mortar, or purée in a food processor until nearly smooth with some small chunks. The texture should be a bit like chewy mashed potatoes. Add a few tablespoons of the cooking water while puréeing if needed to keep it soft, and season with salt to taste. Keep warm, and serve with hudutu.

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.