CORNBEEF AND SPINACH STEW WITH PLANTAIN AND YAM

corned beef

🥗Healthier: lean beef

💰Cheaper: canned beef

Canned beef is often more affordable and easier to find.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes are nutritious and can replace plantains in texture.

yam

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower is lower in carbs and can mimic the texture.

Slice white and purple onions.

Remove seeds from Roma tomatoes and blend them with the peppers.

Dice the Roma tomatoes.

Cut the spinach.

Blend the tomato seeds and peppers with a little water until smooth.

Heat about 6 tablespoons of virgin coconut oil in a large pot until hot.

Add sliced white and purple onions and sauté for about 2 minutes.

Add diced tomatoes and sauté for another 15 minutes.

Stir in tomato paste and grated nutmeg, dried parsley, white pepper, and curry powder; mix well.

Open the can of Hereford corned beef, rinse the top, and add the beef to the pot, breaking it apart.

Cook for about 10 minutes on medium heat.

Add fresh spinach and cover for about 5 minutes.

Peel the African white yam and cut it into larger chunks.

Boil the yam in salted water until almost tender, about 10-15 minutes, then add sliced ripe plantains and 6 eggs to the pot.

Add more onions for crunch and cook for an additional 5 minutes.

Check doneness of yam and plantains by poking with a fork; they should be tender.

Cooking Techniques

Equipment Needed

Spice Level: