Ingredients with Measurements:
- 2 cups of white maize flour
- 4 cups of water
- 1 tablespoon of salt
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tomatoes, chopped
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of turmeric
- 1 teaspoon of coriander
- 1 teaspoon of ginger
- 1 teaspoon of black pepper
- 4 cups of fresh spinach, chopped
- 2 cups of vegetable broth
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt.
2. Gradually add 2 cups of white maize flour while stirring with a wooden spoon. Keep stirring until the mixture forms a thick dough.
3. Reduce the heat to low and cover the pot. Let the dough cook for about 10-15 minutes.
4. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Cook until the onion is translucent.
5. Add 2 chopped tomatoes to the pan and cook until they are soft.
6. Add 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of coriander, 1 teaspoon of ginger, and 1 teaspoon of black pepper to the pan. Stir well.
7. Add 4 cups of chopped spinach to the pan and stir until the spinach is wilted.
8. Add 2 cups of vegetable broth to the pan and bring to a boil.
9. Reduce the heat and let the stew simmer for about 10-15 minutes.
10. Serve the obusuma with the spinach stew on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- White maize flour can be substituted with cornmeal or polenta.
- Vegetable broth can be substituted with chicken or beef broth.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add cooked chicken or beef to the stew for extra protein.
- Add diced potatoes or sweet potatoes to the stew for extra texture.
- Use different spices for a different flavor profile.
Tips and tricks:
- Gradually adding the maize flour while stirring is important to prevent lumps from forming.
- Use a wooden spoon to stir the obusuma to prevent it from sticking to the pot.
- Adjust the amount of salt to taste.
Storage instructions:
Store the obusuma and spinach stew separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the obusuma and spinach stew separately in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the obusuma and spinach stew in separate bowls or on a large platter.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of roasted vegetables or a fresh salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Tomato and cucumber salad
Troubleshooting advice:
- If the obusuma is too thick, add a little more water and stir until it reaches the desired consistency.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the obusuma and spinach stew to an internal temperature of 165°F to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Obusuma is a traditional Kenyan dish made from white maize flour. It is a staple food in many parts of Kenya and is often served with a variety of stews and vegetables.
Flavor profiles:
The obusuma has a mild flavor and a slightly grainy texture. The spinach stew is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the obusuma and spinach stew as a main course for lunch or dinner.
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Region: Kenyan