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.
- 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
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.