Muriwo unedovi with a Middle Eastern Twist

Ingredients

In the original Muriwo unedovi, the flavors are predominantly influenced by Zimbabwean cuisine, with ingredients like tomatoes, onions, and garlic. However, in this Middle Eastern adaptation, we incorporate spices like cumin, coriander, and turmeric to give the dish a unique flavor profile. Additionally, we use Middle Eastern cooking techniques to enhance the overall taste and aroma. We alse have the original recipe for Muriwo unedovi, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (200g) peanuts, unsalted and roasted 1 cup (200g) peanuts, unsalted and roasted
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 pound (450g) fresh spinach, washed and chopped 1 pound (450g) fresh spinach, washed and chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 3g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the roasted peanuts to the pot and cook for a few minutes, allowing them to release their oils and become fragrant.
4. 4.
   Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
5. 5.
   Add the chopped spinach to the pot and stir until it wilts down. Cook for an additional 5 minutes to ensure the spinach is fully cooked.
6. 6.
   Season with salt and pepper to taste. Adjust the spices if desired.
7. 7.
   Serve the Muriwo unedovi with a sprinkle of fresh cilantro on top. It pairs well with rice or flatbread.

Treat your ingredients with care...

• Peanuts — If you have a peanut allergy, you can substitute roasted sunflower seeds or roasted pumpkin seeds for a similar nutty flavor and texture.

Tips & Tricks

• For a creamier texture, you can blend a portion of the stew before adding the spinach.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the Muriwo unedovi with a squeeze of fresh lemon juice for a tangy twist.
• Add a dollop of yogurt or coconut cream on top for a creamy finish.
• Garnish with toasted sesame seeds for an extra crunch.

Serving advice

Serve the Muriwo unedovi hot with steamed rice or warm flatbread. It can also be enjoyed as a standalone soup for a lighter meal.

Presentation advice

Present the Muriwo unedovi in a deep bowl, allowing the vibrant green color of the spinach to shine through. Garnish with a sprig of fresh cilantro and a sprinkle of toasted sesame seeds for an appealing visual contrast.