GINGER AND SPRING ONION NJAHI STEW
GINGER AND SPRING ONION NJAHI STEW
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.