Spinach Stew with Egusie

Spinach/Kontomire stew Recipe and procedure

1 cup Palm Oil or Vegetable Oil

2 Maggi cubes(shrimp flavored preferably but any will do)

1 lb. of fish (catfish or snapper)/ mackerel or smoked turkey

2 lbs. of frozen chopped spinach or fresh 

1 big onion (sliced)

2 large tomatoes (diced or crushed)

5 oz. of Egusi (blend with 2 oz of water)

2 tsp of powdered pepper

1tsp of adobo salt

½ tbsp. of curry powder and nutmeg

3 large eggs (whisked in a bowl)

Procedure

Microwave the frozen spinach or cook the fresh spinach separately for 5min

Heat the oil in a medium pan and add the Maggi cubes

Stir till it melts completely

Add the onions and fry the onions until golden. 

Add pepper and keep stirring

Add crushed tomatoes and allow it to Cook for 10 to 15 minutes on low heat

Add the fish and stir

Allow it to cook for 5 minutes

Add curry powder &nutmeg and keep stirring

Add the egusie sauce and stir

Allow it to cook for 5-10 minutes

Stir again and add the whisked eggs

Stir after 5 minutes to scramble the eggs

Keep stirring regularly but not continuously.

Drain any water from thawed out spinach and add the spinach to mixture.

Cover and simmer on low heat for 10 to 15 minutes

Stew is now ready, serve with rice, yam, plantain or gari