Your meat and greens are variable here, so use what you have. Once made, this keeps well in the fridge for a week. This, some rice, and a some red red beans is a great combination.
1 to 2tablespoonsground, dried shrimp or fish sauce
1cupagushi or ground pepitas(See note below)
1/2poundchopped greens
Instructions
First make the tomato sauce by pureeing everything in a blender. My advice is to add 1/2 a habanero first, puree, then see how you like it. I like it with the full four... Set the sauce aside for now.
In a soup pot, heat the palm oil over medium heat and cook the onions, stirring occasionally, for 10 minutes. Stir in the venison and cook another 5 minutes, then add the garlic, ginger, and all the spices. Stir well, cover the pot and turn the heat to low. Let this cook gently for 20 minutes, stirring once or twice.
Now pour in enough water to cover everything, bring it to a simmer and add salt to taste. Add the ground, dried shrimp now, if you are using it. Cook gently with the lid on until the venison is tender, anywhere from 45 minutes to 2 hours.
Stir in the tomato sauce, cover the pot, and let this simmer 20 minutes. Stir in the agushi and the greens. The stew will seize up a little, so keep stirring until the greens wilt. Cook only until they are tender. Add more salt if you want. Serve with simple steamed rice.
Notes
If you are using pepitas, grind them in a spice grinder for this recipe.