Ghanaian Spinach Stew With Sweet Plantains

1. 1

   In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt.

2. 2

   Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes.

3. 3

   Stir in the tomato paste, and cook for 3 minutes.

4. 4

   Add the tomatoes and a few generous pinches of salt.

5. 5

   Bring to a boil, lower heat to a simmer and partly cover the pan.

6. 6

   Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes.

7. 7

   Meanwhile, pulse the egusi or pumpkin seeds in a food processor or blender to a fine powder, until it just starts to get clumpy.

8. 8

   (Do not overprocess into a butter.)

9. 9

   Remove to a bowl.

10. 10

    When the tomatoes have reduced, add the shrimp powder (or smoked paprika and fish sauce to taste), and simmer 2 minutes.

11. 11

    Stir in water, a tablespoon at a time, to the bowl of egusi powder until it is a loose paste.

12. 12

    Add the egusi paste on top of the tomato sauce, and spread it out.

13. 13

    Cover the pan, and cook 5 minutes.

14. 14

    Stir the sauce all together; it will look like a thick porridge.

15. 15

    Add a few splashes of water, and increase heat to a boil.

16. 16

    Stir in the spinach, until wilted and tender.

17. 17

    Taste, season with salt (or more fish sauce, if using) and serve with boiled sweet plantains.

* Per serving · 4 servings · Values may vary.