Description Edit

Ingredients Edit

Directions Edit

  1. Slice the spinach, a small bundle at a time, finely.
  2. Put into a large bowl and pour over it a kettleful of boiling water, then immediately pour

the water off. When a bit cooled, press the spinach in a sieve or colander to remove excess water. Set aside.

  1. Mix the egusi in a bowl with enough water to form a paste.
  2. Heat the oil in a heavy-bottomed saucepan, and add the tomatoes, Onion, garlic and ginger. Mix well and fry together for 10 minutes, stirring frequently.
  3. Add the egusi paste, water, hot pepper and salt. Cook for approximately 10 minutes.
  4. Add the spinach, stir well into the sauce and cook for 15 minutes.
  5. serve with boiled rice or root vegetables.

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