African recipe: Egusi Spinach And Egg

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* Exported from MasterCook *

 

Egusi Spinach And Egg

 

Recipe By : Classic African by Rosamund Grant

Serving Size : 4 Preparation Time :0:00

Categories : African Dairy Restricted

Vegetables West African

 

Amount Measure Ingredient -- Preparation Method

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900 Grams fresh spinach

115 Grams ground egusi

6 Tablespoons groundnut oil -- -or-

vegetable oil

4 tomatoes -- peeled and chopped

1 onion -- chopped

2 garlic cloves -- crushed

1 Slice fresh ginger root -- finely chopped

150 Milliliters vegetable stock

1 red chile -- seeded and chopped

salt -- to taste

6 eggs

 

1. Roll the spinach into bundles and cut into strips. Place in a bowl.

 

2. Cover the spinach with boiling water, then drain through a sieve. Press

with your fingers to remove excess water.

 

3. Place the egusi in a bowl and gradually add enough water to from a paste,

stirring all the time.

 

4. Heat the oil in a saucepan, add the tomatoes, onion, garlic and ginger

and fry over a moderate heat for 10 minutes, stirring frequently.

 

5. Add the egusi paste, stock, chile and salt, cook for 10 minutes, then add

the spinach and stir into the sauce. Cook for 15 minutes, uncovered,

stirring frequently.

 

6. Meanwhile, hard-boil the eggs, stand in cold water for a few minutes to

cool, then shell and cut in half, Arrange in a shallow serving dish and pour

the egusi spinach over the top.

 

Serve hot.

 

COOK'S TIP

Instead of using boiled eggs, you could make an omelet flavored with herbs

and garlic. Serve it either whole or sliced, with the egusi sauce. If you

can't egusi, use ground almonds as a substitute.

 

 

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NOTES : This is a superbly balanced dish for non-meat eaters. Egusi, or

ground melon seed, is widely used in West African cooking, adding a creamy

texture and a nutty flavor to many recipes. It is especially good with fresh

spinach.