Hearty Mushroom Spinach Stew

Serving

3-4 people

Cook Time

20-25 minutes

Cuisine

West African-Inspired

Difficulty

Intermediate Level

Prep Time

10 minutes

What you'll need:

• 2 tablespoons of Shirley's Original Jollof Paste

• 1/4 cup sweet corn (fresh, frozen, or canned - drained)

• 250g fresh baby spinach, washed and roughly chopped

• 1 cup mushrooms, cut in half (button, chestnut, or your preferred variety)

• 1 medium tomato, diced into small chunks

• 2 cloves garlic, finely chopped

• Half thumb-sized piece of fresh ginger, peeled and grated

• 1 scotch bonnet pepper (whole for mild heat, or chilli flakes to taste)

• 1/2 pint (300ml) water

• 1 tablespoon preferred cooking oil

• Salt and pepper to taste

Let's cook together:

Prepare your aromatics

Heat 1 tablespoon of oil in a large frying pan or heavy-bottomed pot over medium-high heat. Add your chopped onions and fry for 2 minutes until they start to soften and become fragrant.

Build the flavour base

Add the finely chopped garlic and freshly grated ginger to the pan. Fry for another 2 minutes, stirring frequently to prevent burning. Your kitchen should smell absolutely incredible by now!

Add the magic paste

Stir in 2 tablespoons of Shirley's Jollof Paste, coating all the aromatics. Let it cook for about 1 minute to release those authentic West African flavours.

Layer in the vegetables

Add the halved mushrooms, baby spinach, diced tomatoes, sweet corn, and your scotch bonnet pepper (pierce it lightly if you want more heat, or leave whole for gentle warmth).

Create the stew

Pour in the 1/2 pint of water and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.

Perfect the seasoning

Taste and adjust with salt and pepper as desired. The stew is ready when the vegetables are tender, the spinach has wilted completely, and the flavours have melded beautifully together.

Serve with love

Remove the scotch bonnet if you prefer, and serve this nourishing stew hot.

Chef's Tips:

• If using frozen spinach, reduce cooking time slightly as it wilts faster

• For a heartier meal, serve over rice, quinoa, or with crusty bread

• The scotch bonnet adds authentic heat - remove it early if you prefer milder flavours

• Fresh ginger makes all the difference - don't substitute with powder if possible

Perfect pairings:

Serve alongside Shirley's Classic Jollof Rice, with warm flatbread, or over your favourite grains for a complete, satisfying meal.

Love by individuals across the globe

"I had the pleasure of trying this Jollof Rice, and it was nothing short of amazing! The flavours were rich and perfectly balanced, with just the right amount of spice."