Gravy
This African take on gravy is very different to what us Brits would serve with Sunday roasts! This delicious, moderately spicy sauce is full of lots of veggie goodness and the perfect partner with the Jollof Rice and Moi Moi
Prep: 20 mins
Serves: 4
Ingredients
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3 cloves garlic
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2 small mild peppers
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2cm of fresh ginger, ground down in a pestle & mortar
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5 large plum tomatoes, roughy chopped
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1 dozen okra – whole but with the top cut off
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2 medium onions, roughly chopped
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250g spinach
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Vegetable oil
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1 tsp salt
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½ tsp ground chilli powder
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½ tsp cinnamon
Method
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Shallow fry the garlic, onions and peppers in oil on a medium heat. Add salt and ginger and continue to fry until the onion is soft. Add the okra, and continue to fry for a couple of minutes. Remove the okra into a bow.
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Add the tomatoes and cook until the liquid has cooked down.
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Throw in the chilli powder and cinnamon and leave to cook down over medium heat.
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Put the okra back into the sauce, lower the heat and add the spinach (fresh or frozen). Stir well to mix and keep on a very low heat until the spinach is just cooked.
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Deep fry the plantain slices until golden. They go with the jollof rice but also with moi moi.
Suggested Wine Pairing
Chinedu suggests a Cabernet driven blend from Haut Médoc, why not a Chateau Cantemerle, made by another fabulous woman winemaker