Hello, guys I trust you all had a beautiful week. It was quite busy and eventful for me and the kids.
I made a simple lunch for us all, gathering everything from inside the pantry and my backyard garden; from sweet corn in the pantry to spinach from the garden.
Beef in tomato sauce with buttered corn and rice and wilted spinach is what we are offering.
It is simple but balanced, and something you would enjoy.
Welcome to my world!
Ingredients
•6 large tomatoes (chopped)
•1 large onion (peeled and roughly chopped)
•8 scotch bonnet (roughly ground)
•4 tatashe (roughly ground)
•4 sombo (roughly ground)
•4 large cloves garlic (crushed)
•2 cknsp veg oil
•1 tsp dried oregano
•1 tsp curry
•1 tsp red pepper flakes (optional)
•4 tbsp tomato paste
•Seasoning cubes/salt, to taste
•Pinch of thyme leaves
•2 cups beef stock
•10 pieces lean beef
Method:
•In a medium pot, add oil and heat up for a minute. Add the onion, garlic, oregano, tomato purée and red pepper flakes. Fry well for four minutes
•Add the chopped tomatoes, seasoning and all peppers. Simmer well over medium-high heat for five minutes, then lower heat and cook on a slow, steady simmer for about 30-45 minutes, or until droplets of oil float free on top. Stir occasionally
•Add the beef, stir well and allow to cook further for six minutes. Taste for salt, and add more if necessary. Stir well
Tips:
•To add salt to taste (remember the tomatoes are already pretty tart and salty, so you might just need a pinch)
•Serve warm with buttered corn, rice and wilted local spinach
•This sauce keeps well, covered and refrigerated, for up to four days. You can freeze it for up to two months
For the buttered corn and rice with wilted spinach
Ingredients
•4 cups rice (parboiled)
•3 tbsp butter
•1 cknsp vegetable oil
•1 can sweet corn
•2 cups chicken stock
•4 fresh scotch bonnets (chopped)
•3 garlic cloves (minced)
•1 med bulb onions (chopped)
•Seasoning cubes to taste
•1 large bunch of spinach (blanched)
Method:
•Heat up butter on medium heat and add the veg oil. Add the garlic, onions, scotch bonnet, and sautée well. Add parboiled rice, seasoning and stir well for about five minutes
•Add stock, stir well and taste. Correct if necessary and cover well. Allow to cook till rice is done and fluffy
•Meanwhile, in a sauce pan, add veg oil, onions, chopped peppers, a little garlic and ginger, then stir well. Add the blanched greens and toss till well combined. Reduce heat and allow to cook through for about five minutes
•Serve with rice and beef in tomato sauce
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