this spinach sauce also has black beans.
My friends, Zehrs has everything you need! :)
2 packs of frozen spinach (300g a pack)
1 piece frozen smoked salmon (200-300g) or 1 packet of peppered smoked salmon
2 packs of frozen spinach (300g a pack)
1 piece frozen smoked salmon (200-300g) or 1 packet of peppered smoked salmon
1 pack Digby smoked herring (200g)
1 pack diced beef- about $5.00
1 large onion
1 can of crushed Tomatoes.
Vegetable Oil.
Other spices: Cayenne pepper, ginger powder to your taste!
1 Maggi cube
Cut up onion. Place diced beef, and half of the onion (slices), a pinch of salt (literally) in a pot over medium heat. Cover and allow to stew. *Save the broth for later.
Next fry the beef in half a cup of oil. Add the rest of the onion to the beef and allow to saute together for a few minutes.
Add a half can of crushed tomatoes (300ml). Partially cover pot to prevent the spray while allowing steam to escape. After about 5-8 minutes add spices: cayenne and ginger.
Next take the skin off the smoked salmon and break or cut the salmon into 4-6 pieces.
Take out 1 or 2 skinny herring fillets(smoked and salted) and cut into small bits and add to sauce.
(The smoked fish flavour really makes this sauce! But if you don't like this particular flavour simply cut out all the fish and be rid of the smoky fishiness.)
Add the previously saved beef broth.
Add the thawed spinach and allow the sauce to simmer.
Remember the digby herring is quite well salted. If you use it there may be no need to salt your sauce further, so taste first, before you decide whether or not to add salt.
Serve with rice or boiled potatoes or boiled plantains, green or ripe.
If you're using a rice cooker, Basmati rice is great. If you're cooking three cups, add an extra cup of water (4 cups) for the African feel. A side that goes well with this dish is fried ripe plantains. You can find these at Zehrs. They are usually not ripe enough when one finds them at Zehrs, so allow to ripen for about 2 days in your kitchen (not the cold room). You don't want them too mushy (when the skin turns black), but you don't want them hard.
1 pack diced beef- about $5.00
1 large onion
1 can of crushed Tomatoes.
Vegetable Oil.
Other spices: Cayenne pepper, ginger powder to your taste!
1 Maggi cube
Cut up onion. Place diced beef, and half of the onion (slices), a pinch of salt (literally) in a pot over medium heat. Cover and allow to stew. *Save the broth for later.
Next fry the beef in half a cup of oil. Add the rest of the onion to the beef and allow to saute together for a few minutes.
Add a half can of crushed tomatoes (300ml). Partially cover pot to prevent the spray while allowing steam to escape. After about 5-8 minutes add spices: cayenne and ginger.
Next take the skin off the smoked salmon and break or cut the salmon into 4-6 pieces.
Take out 1 or 2 skinny herring fillets(smoked and salted) and cut into small bits and add to sauce.
(The smoked fish flavour really makes this sauce! But if you don't like this particular flavour simply cut out all the fish and be rid of the smoky fishiness.)
Add the previously saved beef broth.
Add the thawed spinach and allow the sauce to simmer.
Remember the digby herring is quite well salted. If you use it there may be no need to salt your sauce further, so taste first, before you decide whether or not to add salt.
Serve with rice or boiled potatoes or boiled plantains, green or ripe.
If you're using a rice cooker, Basmati rice is great. If you're cooking three cups, add an extra cup of water (4 cups) for the African feel. A side that goes well with this dish is fried ripe plantains. You can find these at Zehrs. They are usually not ripe enough when one finds them at Zehrs, so allow to ripen for about 2 days in your kitchen (not the cold room). You don't want them too mushy (when the skin turns black), but you don't want them hard.
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