Attieke and Vegetable Stew

Ingredients

For the attieke

• 1 pack of dried or frozen attieke
• pink Himalayan salt
• oil to drizzle (preferably avocado)

For the vegetable stew

• 1 red onion
• 2 cloves fresh garlic
• 1 fresh chilli
• mixed herb
• bouillon seasoning
• ½ green bell pepper
• 1 can chopped tomato
• fresh finger of ginger
• teaspoon of oil for stir frying
• 1 ripe plantain
• 1 cup of fresh mushrooms
• ½ lettuce
• ½ teaspoon of curry powder
• 3 cups spinach
• vegan shito sauce, optional
• vegan ‘meat’, optional

Method

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.