Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
250g of peeled and diced Yam
300g of Spinach
10g of peeled Ginger
Half a habanero chilli
1 large diced onion
1 teaspoon of Coconut oil
200ml of Vegetable stock (for a Vegetarian version)
Chicken or Fish stock
Wash your Spinach and place in a bowl.
Add the chilli to to the Spinach
Boil 1 litre of water in a kettle Pour the hot water over the Spinach and chilli and stir for 30 seconds.
Using a colander drain the hot water off the Spinach and run it under cold water for 1 minute. (This stops the Spinach from cooking further and allows it to retain its green colour).
Transfer the Spinach, chilli, Ginger , 200ml of your preferred stock and Onion into a blender.
Blend into a silky smooth consistency and set aside. Place your diced Yam into a saucepan and cover with water.
Boil the Yam for 10-12 minutes or until soft and drain the water using a colander.
Melt the Coconut oil in the saucepan and the diced Yam.
Add the blended Spinach and cook for a further 2 minutes.
Serve with your preferred protein as I did with minced Lamb burger.
Source:Ndudu by Fafa