African Spinach Stew

I saw this spicy, smoky, spinach stew in the NYT magazine today. I had everything but raw pumpkin seeds so cooking will come later. 

1/2 cup palm oil
1 red onion, chopped
4 cloves garlic, minced
3 T fresh ginger, minced
1 habanero chile, minced (include seeds to taste)
1 T tomato paste
Kosher salt
2 1/2 lbs. plum tomatoes, chopped
3/4 cup egusi or raw shelled pumpkin seeds
4 t African smoked dried shrimp powder ( or 2 1/2 t smoked           paprika plus some fish sauce)
1 lb. fresh spinach, roughly chopped
3 ripe plantains, peeled, boiled in salted water till tender

Saute onions, garlic ginger, and  chile in palm oil over medium. heat for about 15 mins. Stir frequently.

Stir in T-paste, cook 3 mins. Add the tomatoes and a few pinches of salt. bring to a boil, then simmer until the sauce looks soup like.

Add shrimp powder and simmer two mins. 
Pulse the seeds in food processor  to a clumpy state ( not to butter) Stir in water tablespoon at a time to make a paste, then add to the top of sauce, cover pan and cook 5 minutes.

Stir the sauce. Add a few T of water and increase heat. Stir in spinach until wilted and tender. 
Serve with plantains.