Saturday, 17 October 2015

SPINACH SAUCE



Hey lovely people. My dinner tonight was rice and amunututu sauce. I was going through the internet in search of the botanical name for amunututu (which I found out to be Basella Alba) when I came across its medicinal purposes, one of which is to cure hypertension, and I thought I have to share this with my readers. And here I am, sharing the recipe of the sauce. Forgive my poor presentation and lack of step by step pictures in this post; the post wasn’t planned and I couldn’t not share my great discovery of indian spinach so I had to take few quick unplanned shots.

English name: Indian spinach

Botanical name: Basella Alba

Yoruba name: Amunututu

 
INGREDIENTS FOR THE SAUCE

Indian spinach

Basil (Scent leaves)

8 Tomatoes

4 Scotch bonnet pepper

Locust beans

1 onion

Snails

Smoked fish

Dried fish

5 tablespoons of vegetable oil

Seasoning cubes

Salt

PREP


Wash the snails with alum and salt then boil them with seasoning cubes.

Rinse smoked and dried fish thoroughly and shred them.

Rinse the spinach leaves and chop.

Puree the tomatoes, scotch bonnet pepper and basil leaves in a blender.

Chop onions.

Rinse the locust beans, retrieve and set aside.

PROCEDURE


Place a clean pot on the cooker

Pour some vegetable oil in the pot and wait until it is hot

Sauté the onions in the hot oil

Pour the locust beans and fry for a minute

Pour the puree (blended mixture) into the pot

 Add seasoning cubes and salt

Then add the snails and fish

Let it cook for 15 - 20 minutes

Add the chopped spinach leaves and simmer for 3 – 5 minutes

Remove pot from heat afterwards and your sauce is ready!
I served it with rice and well, my mum couldn't stop saying how delicious it is :) :)

Enjoy!


2 comments:

  1. Oooh! How delicious. ..I like it, give me some more

    ReplyDelete
    Replies
    1. Thanks for taking the time to comment, Rasaq. Some is coming your way soon.

      Delete

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