West African Rice Plate with Tomato Stew, Spinach Sauce, and Grilled Chicken Wings

This dish appears to be a West African-inspired meal, possibly from Ghana or Nigeria, consisting of rice, stewed tomatoes, vegetables, greens, and grilled or fried chicken wings. Here's a possible recipe:

Ingredients:

For the Rice:

2 cups white rice

4 cups water

1 teaspoon salt

For the Tomato Stew:

2 large tomatoes, blended

1 small onion, chopped

1 tablespoon tomato paste

2 cloves garlic, minced

1 teaspoon ginger, grated

2 tablespoons vegetable oil

1 teaspoon paprika

Salt and pepper to taste

For the Spinach Sauce:

2 cups fresh spinach (or any leafy greens), chopped

1/2 cup coconut milk or cream

1 small onion, chopped

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Shredded Cabbage Stir-fry:

1 cup cabbage, shredded

1 small carrot, sliced

1/2 teaspoon thyme

1/2 teaspoon black pepper

1 tablespoon vegetable oil

Salt to taste

For the Beetroot Salad:

1 cup beetroot, julienned or grated

1 teaspoon vinegar or lemon juice

1/2 teaspoon sugar

A pinch of salt

For the Chicken Wings:

6 chicken wings

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon oil

Instructions:

1. Prepare the Rice:

Rinse the rice and cook it with water and salt until soft. Set aside.

2. Make the Tomato Stew:

Heat oil in a pan, sauté onions until soft.

Add garlic, ginger, and tomato paste, cook for 2 minutes.

Pour in the blended tomatoes, season with salt, paprika, and pepper.

Simmer for 15 minutes until thickened.

3. Prepare the Spinach Sauce:

Heat oil in a pan, sauté onions until soft.

Add the chopped spinach and cook for 2 minutes.

Pour in coconut milk, season with salt and pepper, and let it simmer for 5 minutes.

4. Cook the Cabbage Stir-fry:

Heat oil in a pan, add cabbage and carrots.

Season with thyme, black pepper, and salt. Stir-fry for 5 minutes.

5. Prepare the Beetroot Salad:

Mix julienned beetroot with vinegar, sugar, and a pinch of salt.

Let it marinate for at least 10 minutes.

6. Cook the Chicken Wings:

Season wings with paprika, garlic powder, salt, and pepper.

Drizzle with oil and bake at 200°C (400°F) for 25-30 minutes until crispy.

7. Assemble the Plate:

Serve rice with tomato stew, spinach sauce, cabbage stir-fry, beetroot salad, and crispy chicken wings.

Enjoy your delicious meal!