lunch

Steamed King Oyster Mushroom and Sardine Stew with Jollof-Spiced Brown Rice

Name: Steamed King Oyster Mushroom and Sardine Stew with Jollof-Spiced Brown Rice
Ingredients: 89.9 g Sardines in extra virgin olive oil with sliced Spanish manzanilla olives; 52.6 g West African inspired Jollof rice; 114.0 g Mushroom, king oyster, sliced into rounds; 150 g Cherry tomato passata; 5 g African ginger ground; 1 g Garlic with garlic skin ground authentic African spices; 10 g Fresh cilantro, chopped; 184.0 g Tuscan kale, stemmed and torn

Nutrition

648

kcal

Calories

33.3

Protein

73.7

Carbs

Fat

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Ingredients(8)

Sardines in extra virgin olive oil with sliced Spanish manzanilla olives89.9 g

West African inspired Jollof rice52.6 g

Mushroom, king oyster, sliced into rounds114.0 g

Cherry tomato passata150 g

African ginger ground5 g

Garlic with garlic skin ground authentic African spices1 g

Fresh cilantro, chopped10 g

Tuscan kale, stemmed and torn184.0 g

Instructions

Prepare a steamer basket over a pot of simmering water. Place the sliced king oyster mushrooms in the basket and steam for 6-8 minutes until tender and slightly meaty in texture.

In a small saucepan, combine the cherry tomato passata, ground ginger, and ground garlic. Simmer over medium-low heat until the sauce thickens and the raw tomato aroma is replaced by a sweet, savory scent.

Fold the steamed mushrooms and the sardines (including the olive oil and olives from the tin) into the tomato sauce. Gently warm through for 2 minutes, being careful not to break the fish apart.

Steam the kale in the same steamer basket for 2 minutes until bright green and vibrant.

Mound the Jollof rice into a warm bowl. Ladle the rich sardine and mushroom stew over one side of the rice.

Arrange the wilted kale on the side and garnish generously with fresh chopped cilantro. Serve immediately.