Name: GINGER AND SPRING ONION NJAHI STEW
Prep time: 15 min
Cook time: 20 min
Ingredients: 3 Tomatoes (diced); 1 Red Onion (Finely Diced); 1 Spring Onion (Fiinely Diced); 150 grams Cherubet frozen Njahi; 1 Green Bell Pepper (Finely Diced); 5 cloves Garlic (Finely Diced); ½ thumb sized Fresh Ginger ROot (minced); 2 tablespoons Royco all spice mix (or your choice of all spice mix); 2 tablespoons Tomato paste; Salt and pepper for seasoning Fresh coriander for garnishing, finely chopped; Fresh coriander for garnishing (finely chopped)

GINGER AND SPRING ONION NJAHI STEW

Kaluhi's Kitchen

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Prep Time 15

Cook Time 20

Course Main Course

Cuisine Kenyan Cuisine

Servings 1

Ingredients

3 Tomatoes diced
1 Red Onion Finely Diced
1 Spring Onion Fiinely Diced
150 grams Cherubet frozen Njahi
1 Green Bell Pepper Finely Diced
5 cloves Garlic Finely Diced
½ thumb sized Fresh Ginger ROot minced
2 tablespoons Royco all spice mix (or your choice of all spice mix)
2 tablespoons Tomato paste
Salt and pepper for seasoning Fresh coriander for garnishing, finely chopped
Fresh coriander for garnishing finely chopped

Instructions

Prep all the ingredients (including bashing up the packet of Cherubet Frozen Njahi and measuring the 150 grams)
Put some vegetable oil in a sufuria and heat it up. Add your red onion, the green onion, and the ginger garlic paste. To this add some salt and black pepper for seasoning.
Add your diced tomatoes together with the green bell pepper. Let this simmer on low heat until they soften. Then add your tomato paste and 1/4 cup of water and let this simmer for 3-5 minutes.
After they have simmered, add the Cherubet Njahi and mix them in. Mix your royco all spice mix into a paste with some water, and mix this in. Let this simmer for about 5-10 minutes.
Add water to this 1/4 cup at a time until you attain the thickness you want. Adding too much at a time will make this unappetizing- dilute and light.