SPINACH AND EGG STEW serves 4
This colourful dish could be served with boiled rice for a light meal and it is also suitable for vegetarians
l kg/2lb fresh spinach (blanched and chopped)
8 soft boiled egg
4 fresh chilli pepper
8 fresh tomatoes
1 clove garlic
1 large onion
4 tbs. Tomato puree
6 tbs. groundnut oil
1 tsp. fresh thyme
I tsp. iru (locust bean)
salt to taste
Grind the onions, tomatoes, chillies and garlic. First heat the oil in a clean pot, then add the grinded ingredients and cook for 15 minutes. Add tomato puree and seasonings while stirring thoroughly. The sauce should be fairly thick. Add the chopped spinach and soft boiled eggs. Season and stir properly. Simmer for another 5 minutes and serve hot with boiled rice or cold eko.
Courtesy of Laura Edet
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