SPINACH STEW

Ingredients
1 salmon fish (smoked)
4 eggs (boiled)
1 medium sized onion (chopped)
3 fresh tomatoes (puree)
½ tin tomato paste (150g)
1 ginger (ground)
2 garlic gloves (diced)
1 large bunch spinach leaves (chopped)
½ cup palm oil
½ maggi cube
½ tablespoon paprika powder/spice
6 chilli peppers (diced)
3/4 cup dried and milled melon seeds (agushie/egusi)
Salt to taste

Instructions
Soak salmon in salt solution and set aside.
Cook spinach halfway after thoroughly washing with salt solution and set aside.
Thoroughly cook melon seeds with water and oil and set aside.
Heat oil in a pan, fry garlic until golden brown.
Add chopped onions, ground ginger, diced chili peppers and allow to cook until onions is golden brown.
Add tomato paste and leave to cook.
Add tomato puree, salt, paprika spice and maggi cube. Add water if needed.
Whiles the stew cooks, remove salmon fish from the salt solution and set aside.
When stew is halfway cooked, add the salmon fish after breaking it into smaller pieces.
Adjust taste by adding salt or/and maggi cube if needed.
Allow the salmon fish to soak the flavour of the stew then add the cooked melon seeds.
When stew looks almost cooked, add the spinach leaves.
Leave to simmer for a few minutes since spinach leaves are halfway cooked and take off the fire.
Place cooked eggs on the stew.

Serving Suggestion
Boiled yam with spinach stew.
Cooked rice with spinach stew and egg.