Mushroom had never been something to like as food… well, until an in-law brought it.
After it had been washed severally, I was instructed.
‘Don’t add water to the mushroom. It has water already. Put some salt and pepper‘
When next I went to check the pot on the stove , I was surprised. There was water up to half of the small pot that was used. The stove was turned off.
I tasted the mushrooms and found them tolerable.
Another day, mushroom stew came to mind and this was how I made it the second time. Although, I think I liked the first more .
Ginger and garlic
Bouillon cubes (2)
Oil ( red palm oil)
The fresh tomatoes were washed and blended together with the onions, garlic, ginger and African nutmeg.
After which the stove was lit and a pot was placed on it. The oil went in and just a few seconds went by then the tomatoes. It simmered for a few minutes during which salt , pepper, bouillon cubes and thyme went into the pot. Then the already boiled mushrooms with its liquid was poured in and allowed to boil. The stew was checked for a satisfactory taste. Then the fire was turned off.
It was eaten with boiled rice and later with boiled yam.