To make the attieke
In a bowl, mix equal amounts of attieke and boiling water and let sit for a minute or two until the water is fully absorbed. Half a cup per portion should be enough – but depends how hungry you are.
Add 1 tablespoon avocado or olive oil and a pinch of salt.
If using frozen attieke, leave out for an hour to defrost. Add to a colander and place in a pan with 1 inch of water and steam for 5 minutes.
Add 1 tablespoon avocado oil and a pinch of salt.
Set aside until ready to plate.
To make the vegetable stew
Heat a large frying pan with avocado or olive oil. Once hot, add the chopped onions, minced garlic, ginger, chopped pepper and chilli. Sauté for 2-3 minutes.
Add half a can of chopped tomatoes, mixed herbs, and bouillon seasoning and cook for 10 minutes.
Add the mushrooms and cook for a further 5 minutes.
Serve in a bowl with lettuce and plantain.