Spinach and agushi

Brussels sprouts with chestnuts

• 1 KG SPINACH
• 4 TOMATOES, chopped
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, grated
• 1 RED PEPPER, chopped
• 100 GRAM AGUSHI or PUMPKIN SEEDS
• 4 EGGS, boiled and quartered

• 400 GRAM BRUSSELS SPROUTS
• 250 GRAM CHESTNUTS, peeled
• 50 GRAM BUTTER
• 1/4 TSP NUTMEG

Stir fry the onions, garlic and red pepper 3 minutes. Add the spinach and stir fry until the spinach has shrunk. Grind the (agushi or pumpkin) seeds and add these to the spinach. Add the gingerroot and tomatoes and heat a few minutes. Put the quartered eggs on top before serving.

Egushi (also egusi, agusho or agusi) are the seeds of an African bitter melon. If you cannot find these, use pumpkin seeds or melon seeds or even sunflower seeds.

Cook the chestnuts half an hour and the Brussels sprouts 10 minutes. Melt the butter and add the chestnuts and Brussels sprouts. Heat them for 5 minutes, stir well. Add salt to taste and sprinkle with nutmeg.

Fond of chestnuts? Try also chestnut chocolate pies, mushroom chestnut quiche and chestnut soup.

For another recipe with Brussels sprouts, see Brussels and bean sprouts.