This recipe can be made easier with frozen then thawed pastry and spinach.
Sweet potatoes (cut into squares)
Spinach (finely chopped)
Short crust pastry
Line pastry in an oven dish, prick with fork and bake blind. Meanwhile, chop onions, potatoes and spinach. Fry onions in oil until softened, pour in potatoes and stir fry for about 10 mins before you add spinach. Season to taste. Pour in a few table spoonfuls of water if it is dry. Cover and let it cook for a few minutes. Scoop spinach and potato combo into baked pastry. Put back into oven to cook more for 15 minutes. Let it cool down before serving. Enjoy.
Quick and tasty beans. Simple.
Boiled black eye beans
Scotch bonnet (chopped)
Boil beans with a bit of salt and set aside. In a deep pan, heat olive oil and palm oil together on low. Fry onions and garlic until softened, then stir in tomato puree, scotch bonnet, salt and stock cube. Keep stirring for a few more minutes so it doesn’t stick. Increase the heat and pour in beans. Mix it all up until well combined. Store for later or serve immediately with soft bread, rice, as a side dish or just as a main meal. Enjoy.