Instructions:
step 1: In a pot, heat oil and brown the beef chunks. Remove and set aside.
step 2: In the same pot, add onion, garlic, and ginger. Cook until softened.
step 3: Add tomato paste, paprika, curry powder, thyme, salt, and pepper. Stir well.
step 4: Return the beef to the pot, add carrots and pour in the beef stock. Cover and simmer on low for 1.5–2 hours until the beef is tender.
step 5: While the beef simmers, cook soaked samp in salted water until soft, about 1.5–2 hours. Drain excess water if needed.
step 6: In a saucepan, melt butter and mix in mashed pumpkin, sugar (if using), and cinnamon. Stir until heated through and creamy.
step 7: For the spinach, sauté onion and garlic in oil or butter until soft.
step 8: Add chopped spinach and cook until wilted. Stir in cream and season with salt and pepper. Cook until thick and creamy.
step 9: Plate samp topped with isijingi, add a serving of beef stew and a scoop of creamy spinach. Serve warm.
Storage and Reheating Tips:
Store each component in separate airtight containers in the refrigerator for up to 4 days. Reheat beef stew and samp on the stove or in the microwave with a splash of water or broth to loosen. Spinach and isijingi can be reheated gently over low heat to maintain creaminess.
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