REFLECTION 2.0

This week I learned how to cook spinach stew with plantains. However, I used a new approach to make use of the time alloted to me during class. I researched the dish in my class time and I was fortunate enough to stumble onto an article in New York Times referencing the dish I just learned how to cook. The article also gives insight on how to cook the dish and how it is being served in a Ghanain themed restaurant in New York. This restaurant really peeks my interest therefore, i am hoping I will go visit the restaurant sometime and evaluate their foods. I might potentially draw comparisons between the dish when I cook it versus when professionals cook it. Anyway, I proceeded to cooking the spinach stew with three plantains. I began by creating the stew therefore I warmed vegetable oil in the oven, added onions and seasoning, and after stirring the mixture until the onions became golden brown I added tomato paste. Upon finishing the stew, I boiled the plantains in salt water. Overall, the meal came out very well and I was able to cook and learn thins meal without my mother's assistance. The only problems with the meal were that the plantains weren't tender enough and spinach lacked strong flavor. However, I plan to overcome these problems by boiling the plantains longer and increasing the amount of spices I add to the spinach.
http://cooking.nytimes.com/recipes/1017255-ghanaian-spinach-stew-with-sweet-plantains