- Tomato6 PiecesSmall to medium sized
- White Onion1 1/2 Pieces
- Pumpkin Leaves1 CupsUgwu. Substitute with spinach
- Scent LeavesA handful
- Scotch Bonnet Pepper5 PiecesMore or less.
- Vegetable Oil1/2 Cups
- SaltTo taste
- Cayenne Pepper1 TeaspoonsSubstitute with chilli powder
- Crayfish (Optional)1 1/2 Teaspoons
- Maggi Bouillon / Seasoning CubeTo taste
- Curry Powder3/4 Teaspoons
For the Rice and Beans.
Rice and beans usually has more rice than beans in it. But you can do it in equal parts if you want.
1. Wash the beans, add water to a pot, add the beans and boil until a little soft, about half to three-quarters done.
2. While the beans is boiling, wash your rice and set aside.
3. Once the beans is half to three-quarters done, add the rice. Season with salt, a little onions and let it cook until both the beans and rice is done.
For the Vegetable Stew
1. Blend the tomatoes, pepper and onions. You don’t have to blend until smooth, a roughly-smooth consistency is fine.
2. Chop and wash the vegetables (ugwu and scent leaves). Set aside separately.
3. Add some vegetable oil to a pot, heat up, add your blended tomatoes, pepper and onions.
4. Stir and let it simmer for about 2 minutes, then add salt and seasoning cube to taste, crayfish, cayenne pepper (or chilli powder, whichever you want) and curry powder.
5. Let it cook for about 15 minutes or until the tomatoes doesn’t taste raw. Stir occasionally and taste for salt in between. If you will be using any meat, add the already cooked meat and stir. If it also looks at any point that the stew is drying up and there isn’t much liquid left, feel free to add a little water (or stock if you have some) at a time.
6. Once it is done, add your ugwu, cook for about 3 to 4 minutes then add the scent leaves and cook for about 2 minutes.
Serve your vegetable stew with the rice and beans or other meals of your choice.