Creamy Spinach with Pap and Tripe Stew

Instructions:
step 1 For the tripe, boil in salted water for 1.5–2 hours or until tender. Drain and set aside.
step 2 In a pot, heat oil and sauté onions until soft. Add garlic and ginger, then stir in tomatoes and tomato paste.
step 3 Cook until tomatoes break down, then add curry, paprika, stock cube, salt, and pepper.
step 4 Add tripe, stir to coat in sauce, and simmer for 20–30 minutes. Add water if needed for consistency.
step 5 For pap, bring water and salt to a boil. Gradually whisk in maize meal, stirring continuously to avoid lumps.
step 6 Reduce heat, cover, and simmer on low for 25–30 minutes, stirring occasionally.
step 7 For spinach, melt butter in a pan and sauté onion and garlic until soft.
step 8 Add spinach and cook until wilted. Stir in cream, season with salt, pepper, and nutmeg, and simmer for 2–3 minutes.
step 9 Serve pap topped with tripe stew and a generous spoonful of creamy spinach.

Storage and Reheating Tips:
Store components separately in airtight containers in the fridge for up to 3 days. Reheat pap by adding a bit of water and stirring over low heat. Tripe and spinach can be microwaved or reheated on the stovetop until hot.