Agushi spinach with semolina

For the stew:
Spinach: frozen 1 pack
Melon or pumkin seeds: ground 1 cup
Beef: cut into pieces about 10 or more if you wish
Onion: 1 chopped into gross pieces
Salt: 2 dash, (or add to your taste) or vegetable stock seasoning
Oil, sunflower or peanut: 3 tbsp
Red chilly pepper: 1/2 optional
Water: 3 cup

Side dish:

Semolina: 4 cup
Water: 3 cup

Before putting the cooked semolina in the bowl, wet the bowl a bit, this will facilitate when turning the bowl on the plate and removing it.

For the stew:
In a pot add water a dash of salt and boil the beef for 20 min with chopped onions. Then in another pot put the pack of frozen spinash and heat on medium fire. Once the spinash has melted add the beef and the remaining water and onions. (enough to cover the spianch not more). Let it cook for 30min, then add the melon or pumpkin seeds to it and let it cook for 40min. At this point you may add the red pepper if you would like. Check the salt, add another dash of salt if necessary one or two more. The water has to evaporate slowly and you have to mix it from time to time. 5 min before the end of the cooking time add 3 tbsp of oil. If you do not wish to add it then it is not necessary.

For the semolina:
The semolina is eaten with the stew, in a pot boil the water. Once it's boiling remove a quarter and keep in a pot. Then add the semolina to the boiling water mixing during the process, it should become thick and smooth. Add the remaining water and let it cook on medium heat with the lid for 5 to 10 min. Then mix with a wooden spoon. If your semolina is now thick, soft and smooth, put it in a bowl, add a plate on top and turn it over. It remove the bowl, it should have a nice round shape. Let it cool for 5 to 10 min and eat it with the stew.

Serving Size: 8 1 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user SONYAMEKYE.