Preparation
| 1 | Remember to cut all vegetables before starting , blend your ginger garlic , onion , scotch bonnet pepper , remember not to blend all of your onions , we need some sliced in big sizes - 5 minutes |
| 2 | Put your saucepan on a medium heat and pour your palm oil ( preferably Zomi) ,add blended garlic , onions and ginger ( this is what does the trick , don’t forget ) and stir 2 minutes . |
| 3 | Leave it to cook for about 5 minutes, we’d need the Ginger , garlic and onions to marinate with the palm oil |
| 4 | Boil your Wele separately for about 10 minutes while you’re cooking |
| 5 | Add salmon to the palm oil and let it cook - 5 minutes |
| 6 | Blend tomatoes and pour it into your sauce and stir , add half teaspoon of curry powder & stock cube & adobo and let it cook for 15 minutes |
| 7 | While we wait for the stew ? Go ahead and work on your Agushi ( melon seeds) |
| 8 | Add 1/2 cup of water to your melon seeds and stir till it has a milky texture -10 minutes. |
| 9 | pour your Agushi ( melon seeds ) into your sauce , just how you pour egg into stew , do not stir and leave it to cook for about 5 minutes |
| 10 | Chop the KONTOMIRE( spinach ) into small sizes and add to your stew , let it cook for 7 minutes. |
| 11 | Add a a pinch of salt and stir. |
| 12 | Add your cooked Wele. |
| 13 | Add your sliced onions, cook stew for about 2 minutes your stew is ready. |
What we will be using
| Ingredient |
|---|
| 3 bunch Spinach |
| 5 Tomato |
| 3 Salmon |
| 3 cups Agushi (melon seeds) |
| 5 Tablespoons of Palm Oil |
| 4 Ginger |
| 1 Curry Powder (optional) |
| 4 pieces of Wele |
| 4 Cloves chopped Garlic |
| 5 scotch bonnet pepper / fresh pepper |
| 1/4 teaspoon salt to taste |
| 2 Stock cube |
| 1/4 teaspoon adobo |
| 4 Onion |
Cooking utensils
Accompainmants
Allergens
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