When we moved to the United States, I thought my hopes of eating stir fry vegetables made with fresh green leafy vegetables were dashed forever. My brother-in-law who was to receive us asked us to buy all sorts of dried vegetables – bitterleaf, njama njama, we even bought dried waterleaf (all popular leafy greens in Cameroon). Then in our early days here, one day we visited a Ugandan family. Among the food they served us was this delicious bowl of prepared fresh leafy greens. I was surprised to see fresh greens so I asked how they made it and they told me it was a melange of collard greens and spinach. That paved the way for me eventually making some African stewed spinach.
In true foodie fashion, I tried replicating the meal when I got home. My sister-in-law asked me, “wusai you take fresh njama njama?” (Where did you get fresh garden huckleberry from?) She thought it was njama njama. I told her it was spinach and collard greens. It was yum!
From that time, I have experimented greatly with spinach. I have added it to Ndole, used it as a replacement for cocoyam leaves in Kwacoco and used it in ogbono soup. Those leaves are just too versatile.
So, a few weeks back, I made spinach with collard greens, with some crayfish and smoked turkey. Mr N took the meal to work and when he got back home, he said, “that vegetable was gooooooood!”
As team #feedhusbandtillhecan’ttakeitanymore, I have decided to make ‘that vegetable’ a regular at our family table. I discovered that it works well with spinach only – no need to add the collard greens.
I normally buy fresh spinach which I rinse then chop. I boil water with some salt and a dash of baking soda. I boil plunge the spinach into the boiling water then cover for 2 – 5 minutes. I then strain it with a colander and rinse with cold water after which I squeeze and it is ready for use. So if you are dealing with fresh spinach, you could follow this method. However in this recipe, I bought “chopped spinach” from the grocery store. This is chopped and frozen spinach that you just have to thaw, squeeze and use. Easy breezy!
In addition to spinach, you need some chopped tomatoes and onions.
Then you need some sort of meat or fish of choice. I used smoked turkey and dried fish. I boiled them so they could soften up. I started with the smoked turkey and when it was almost ready, I added the dried fish. You could use shrimps, fish fillet or even chicken.
Other ingredients you need; some crayfish, seasoning cubes, oil and salt.
To make the stewed spinach, you need to saute the onions, fry the tomatoes, add in crayfish and all other ingredients and mix. It is really that easy.
This stewed spinach is soft but not too soft – it has a bit of a bite to it. It is smoky, earthy, so good. Pair it with some boiled plantains, yams, cassava or even some rice if you like!
This is spinach cooked the African way with ethnic flavours. It makes a great side dish.
- 40 ounces spinach - frozen or chopped, blanched and squeezed (1132 grams) I used 4 10 oz packs of frozen spinach
- 5 large tomatoes - chopped
- 1 large onion - chopped
- 1/2 cup oil - I used canola
- 1/2 pound meat/fish - I used smoked turkey and dried fish
- 3 small cubes Maggi (seasoning)
- 1/2 teaspoon of salt
- 1/2 cup crayfish - roughly blended
Pour oil into a pot and heat on medium heat then saute the onions until translucent. Add in tomatoes and fry until acidity is all gone. Be sure to stir from time to time so the tomatoes don't burn.
Add crayfish into the pot and stir. This will bring out a lovely aroma from the crayfish.
Scatter in the Maggi, sprinkle in salt, add smoked turkey and dried fish or whatever meat/fish you are using. If it is too dry at this point, add a tablespoon of water and stir.
Add in the spinach and mix well with the other ingredients until well incorporated. Let is sit on the fire for 5 minutes, as you stir lightly from time to time.
Serve warm with boiled plantains, cassava (yuca roots), yams or even rice.
If using fresh spinach, you will need at least 6 bundles or bags. Rinse the leaves then chop. Boil water with some salt and a dash of baking soda. Plunge the spinach into the boiling water then cover for 2 - 5 minutes. Strain with a colander and rinse with cold water immediately. Squeeze and it is ready for use.
Kachee says
February 22, 2017 at 11:55 amGirl!!!!!!!!!!!!!!!! This loooks soooo good. I love it! so green, and so lush. I’m not even kidding, wish you were close by. Hopefully i’ll make it sometime.
http://www.KacheeTee.com
Precious says
February 22, 2017 at 1:19 pmAwww thank you!! Wish I could send some to you. So good!
Bola says
February 22, 2017 at 1:36 pmThis is made in heaven for pounded yam!
But my veggie soup must have pepper o.
Sumptuous looking meal, sure it tastes better than it looks.
Precious says
February 22, 2017 at 5:48 pmLoool I know right?
My girls don’t like pepper so I omit in most recipes. But I’m a pepper girl.
Bisola says
February 23, 2017 at 5:24 amI agree with Kachee. This looks so green.
Not like the sorry excuse of vegetable some restaurants or bukas like to serve. I saw one and I had to ask what it was. It didn’t look like vegetable to me. It looked stale, limp and sorry. Goodness know for how long they cooked the vegetable for.
I am not a big fan of vegetables ( I lived with my aunt one time and I ate so much vegetable I just didn’t like it again) but I would totally eat this with pounded yam, garri or rice.
Precious says
February 23, 2017 at 1:50 pmHahahaha Bisola, I know what you are talking about. Brown-looking vegetables are a turn-off for me. The life has practically been cooked out of them.
Kwandah T says
February 23, 2017 at 5:36 amO boy! That picture of the “finished product” with a slice of pear by the side is GIVING ME LIFE! Been eons since i ate a proper organic “butter-pear”. I can eat veggies anyday….anytime. Could not believe i would only just look without tasting. Ahh! ***sighs***Lol
Precious says
February 23, 2017 at 1:51 pmWehh I miss butter-pear like crazy. Wish I could share with you, dear.
Jeanette Angeh says
February 23, 2017 at 8:07 amLooks delish!
I keep it simple as a side dish when I make spinach; no meat but I sometimes add cabbage (yum). I will try it this way as a main dish because it has meat.
Thanks for sharing. Take pride in your recipes and blogs. Stay blessed.
Precious says
February 23, 2017 at 1:52 pmThanks dear!
Spinach and cabbage sounds interesting.
Dominika Goodness says
February 26, 2017 at 7:43 amMy dear Precious someday when I come to the US I would love to stop by your house so I can have a taste of some of your sumptuous meals. You are busting my brain with all your food post. your husband is blessed.
Precious says
February 26, 2017 at 8:44 amAwww you’ll be most welcome, dear.
Joy2Endure says
March 3, 2017 at 8:30 amSee Green!! Finished product gives me life. I will try it here someday soon and hope your method of treating it cuts the ‘drawness’ from ours here. That is one thing that kills it for me that draw 🙂
Bon appetite!
Precious says
March 7, 2017 at 9:36 amMerci sis!
Hope you enjoy. It is really good!
Annie says
June 22, 2017 at 9:28 amWow Precious can’t wait to try that out. The picture makes one salivate.
Please just one quick question, do we have spinach here in Cameroon or can I use whats commonly called ‘green’?
Precious says
June 22, 2017 at 10:29 amAnnie, yes you can definitely use green! Enjoy dear.
Annie says
June 22, 2017 at 9:32 amYummy, wow just the picture makes one salivate.
Please any idea if spinach is sold in Cameroon or can one use what’s commonly called ‘green’?
Nicole says
September 3, 2017 at 9:37 pmI have been using this recipe, and its easy to make. It’s super delicious. I love African food. I am just learning how to cook. Please post more African food recipes.
Precious says
October 17, 2017 at 9:52 pmOh, so glad to hear that Nicole! I will definitely post more African recipes. Thanks for the feedback!
Maria Mendes says
October 17, 2017 at 4:32 pmI love African spicy food I’m trying to cook some
Precious says
October 17, 2017 at 9:53 pmHope you enjoy the recipe, Maria.
Maria Mendes says
October 19, 2017 at 10:06 amThank you
Zaya says
January 20, 2019 at 2:43 pmHi precious,
So grateful for your recipe. My auntie from Liberia always made spinach stew but I paid more attention to eating it than learning to make it. How do I keep the tomatoes from making it too watery?
Precious says
February 5, 2019 at 6:42 pmLet the tomatoes cook in the oil until they shrink. That way they won’t be too watery. Hope you enjoy, Zaya.
Melinda Fratiello says
March 6, 2019 at 1:26 pmHi I want to know how to cook some good African dishes mainly fish dishes and chicken Spinach