“Sensational Ghanaian Vegetarian Lunch: Grilled Plantain & Spinach Stew with Quinoa and Peanut Sauce”

Allergens

Nuts (peanuts)

Ingredients

• 2 large ripe plantains
• 4 cups fresh spinach
• 1 cup uncooked quinoa
• 1 cup unsalted peanuts, roasted and unsalted
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 cups vegetable broth

Instructions

1. Prepare the plantains by peeling and cutting them into bite sized chunks. Grill or pan fry the plantain pieces until golden brown on both sides, approximately 8 minutes per side. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add minced garlic, ground ginger, cumin, allspice, nutmeg, salt, and pepper to the pot. Cook for 1 minute, stirring constantly to prevent burning.
4. Add the vegetable broth to the pot, bringing it to a boil. Stir in the fresh spinach and cook until wilted, about 3 minutes.
5. Transfer half of the cooked spinach to a blender with peanuts, and blend until smooth, forming the base for the peanut sauce. Set aside.
6. In a separate pot, cook quinoa according to package instructions.
7. Assemble the dish by placing a bed of cooked quinoa on each plate, followed by a generous serving of the spinach stew. Top with grilled plantains and drizzle the peanut sauce over the entire dish.

Chef’s Insight

The combination of flavors in this Ghanaian Vegetarian Lunch is an extraordinary fusion of sweet, savory, and spicy elements that create a truly memorable dining experience.

Notes

Use ripe plantains for the best texture and flavor.