Ghanaian food delivers some total classics, but this is my favourite. I think it was the Spinach and Agushi folks who introduced me to it, and I’ve never looked back! I share my method here, but would love to hear how you do it…
Spinach Agushi Curry
Ingredients
Chale Sauce
- 400 g can of tomatoes
- 30 g tomato puree
- 1 onion roughly chopped
- 1 thumb-sized root ginger finely chopped
- 1 red chilli
- 1 tbsp dried chilli flakes
- 3 garlic cloves
- 20 g sea salt
The Spinach Agushi Curry
- 15 g coconut oil
- 1 onion finely chopped
- 2 tsp curry powder
- 1 tsp chilli powder
- 100 g agushi (dried ground melon seeds)
- 8 guinea peppers aka grand grains of selim (optional)
- 1 lime juiced
- 200 ml vegetable stock
- 200 g baby spinach
- salt and pepper to taste
Instructions
The Chale Sauce
- Add all your ingredients in to a blender and blend until fairly smooth.
The Spinach Agushi Curry
- Heat a large, heavy-based saucepan and add the coconut oil. When it has melted, add the onion and sauté on medium heat for a few minutes until softened.
- Next add the curry and chilli powders and stir well.
- Stir in your chale sauce and simmer over a low heat for 20 minutes.
- Gently stir in the agushi, using the back of a wooden spoon to break down any lumps that may form – the sauce should start to turn creamy and resemble scrambled eggs.
- Add the guinea peppers (if you can find them) and the lime juice. Leave to simmer over a medium heat for a further 10 minutes. If the sauce becomes too thick, add the water or vegetable stock a little at a time to loosen it. The colour of the stew will change from pink to mustard.
- Stir in the spinach, salt and black pepper, then simmer gently until the spinach has wilted.
- Serve immediately
