Скачать или смотреть HOW TO MAKE VEGAN KONTOMIRE STEW

KONTOMIRE STEW RECIPE

Prep time: 15 mins Cook time : 40mins Total time: 55 mins


Total Number of servings:3

Ingredients
Kontomire/taro leaves 1 big bundle (you can us spinach or kale as a substitute)
Onions - 2, diced
Olive oil - 3 tbsps
Scotch bonnet peppers - 4
2 carrots, diced
3 table spoons of palm oil
Ginger - 1 stem, grated
Garlic - 2 cloves, crushed
Salt (to taste)
Egusi Melon seeds - 1 cup (pumpkin seeds/papitas as alternative)
Tomatoes - 5
Water - 2 cups
Black pepper - ¼ tsp
rosemary- ¼ tsp
cumin - ½ tsp
chilli flakes- ¼ tsp


METHOD

1. Wash the leaves thoroughly and slice them into thin slices. Steam by putting them in a pot with half a cup of water on low heat, for 15 mins. (PS. Leafy green vegetables reduce in size when they are cooked)
2. Put your olive oil in a pan then add your diced onions, 2 tsps of salt, garlic, ginger, 2 scotch bonnet peppers and your carrots. Stir frequently as the vegetables get cooked.
3. Blend your tomatoes with your spices and the rest of the scotch bonnet peppers. After around 10 mins of the vegetables cooking, you can add your tomato purée. Stir thoroughly and frequently as the mixture simmers
4. Next, blend your egusi melon seeds with a little water, a quarter of a small ginger stem, and a garlic clove. Sim for a smooth paste like consistency.
5. Ad the egusi mixture to stew. DO NOT stir in the egusi yet. Turn the heat down to low. 10 mins later, break up the egusi and then stir it into the stew.
6. Pour in half a cup of water then add your kontomire leaves. Stir them into the mixture and leave on medium heat for around 5-7mins. (Keep checking and stirring occasionally). Serve hot with rice/plantain/yam or however you want, it’s your food!




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