Lunch · West African · 10 min
Steamed King Oyster Mushroom and Sardine Stew with Jollof-Spiced Brown Rice
- Calories
- 648
- Protein
- 33g
- Carbs
- 74g
- Fat
- 22g
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
Method
- 01Prepare 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.
- 02In 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.
- 03Fold 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.
- 04Steam the kale in the same steamer basket for 2 minutes until bright green and vibrant.
- 05Mound the Jollof rice into a warm bowl. Ladle the rich sardine and mushroom stew over one side of the rice.
- 06Arrange the wilted kale on the side and garnish generously with fresh chopped cilantro. Serve immediately.
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