For the stew, chop the onion, hoho and garlic into small pieces and suet in the oil together until well cooked.

Add the tomatoes and cook until they start breaking down, then add the rosemary concentrate to deglaze.

Add the salt, black pepper, mint and cook until it's a thick liquid.

Add chopped carrots, okra and mbaazi and cook until very thick.

For the vegetables, blanch the spinach and terere for few seconds in water whole and let cool before chopping into shreds.

Chop the garlic into small pieces and suet in the oil for a few seconds.

Add in the blanched greens, season and stir-fry until fully cooked.

Serve the stew and greens with white rice.