Red Stew and Rice

Red Stew and Rice

Introduce your family to a taste of West Africa by serving Red Stew and Rice made with familiar-to-them ingredients like tuna, tomatoes, kale and eggs.
Servings 6

Ingredients
  

  • 3 tbsp oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 cup tomatoes, blended
  • 2 - 5 oz. cans tuna
  • 1/2 tsp salt
  • 1/4 tsp red pepper
  • 1 shrimp Maggi (bouillon)
  • 1/4 tsp all-spice
  • 1/2 tsp curry powder
  • 1 - 14 oz. can chopped kale greens
  • 4 hard-boiled Nature's Yoke eggs
  • shredded cabbage
  • cooked rice

Instructions
 

  • In a medium sized kettle, saute garlic and onion in oil.
  • Put tomatoes in blender and puree. Add to garlic and onion.
  • Add fish and seasonings.
  • Rinse kale to remove extra salt, and add to stew.
  • Bring to a boil, then simmer for 30 minutes, stirring occasionally.
  • Drop hard boiled eggs into stew just before serving.
  • Serve stew and eggs over white rice, with a pinch of cabbage on the side.

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