• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Precious Diary
  • About
    • About Me
    • CONTACT
    • Work with Me
  • MY PEN SPEAKS
    • Love n Marriage
    • Singles
    • News n Features
    • Faith
    • Parenting
    • Beauty n Style
    • Blogging
  • Recipe Index
    • Breakfast
    • African Food
    • Dinner
    • Dessert
    • Salads
    • Popular African Foods
    • Cameroonian Food
    • Carrribean Recipes

Precious Core logo

menu icon
go to homepage
  • Home
  • Recipe Index
  • Videos
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Videos
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Precious Kitchen

    February 22, 2017

    AFRICAN STEWED SPINACH

    Sharing is caring!

    4.4K shares
    • Share1.2K
    • Yum this
    • Email
    Jump to Recipe Print Recipe

    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.

    African Stewed Spinach - Precious Core

    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!

    chopped spinach

    In addition to spinach, you need some chopped tomatoes and onions.

    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.

    smoked turkey and dried fish

    Other ingredients you need; some crayfish, seasoning cubes, oil and salt.

    other ingredients for African stewed spinach

    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.

    African stewed spinach just cooked

     

    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!

    African Stewed Spinach with plantains

    5 from 4 votes
    African Stewed Spinach - Precious Core
    Print
    African Stewed Spinach
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    This is spinach cooked the African way with ethnic flavours. It makes a great side dish.

    Course: Side Dish
    Cuisine: African
    Servings: 4 people
    Author: Precious of preciouscore.com
    Ingredients
    • 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
    • ½ cup oil - I used canola
    • ½ pound meat/fish - I used smoked turkey and dried fish
    • 3 small cubes Maggi (seasoning)
    • ½ teaspoon of salt
    • ½ cup crayfish - roughly blended
    Instructions
    1. 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.

    2. Add crayfish into the pot and stir. This will bring out a lovely aroma from the crayfish.

    3. 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.

    4. 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.

    5. Serve warm with boiled plantains, cassava (yuca roots), yams or even rice.

    Recipe Notes

    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. 

    African Stewed Spinachpre-signature-pro

    YOU MIGHT ALSO LIKE

    • Sauteed VegetablesSauteed Vegetables
    • HOW TO MAKE FRIED CORN AND GROUNDNUTS (KRANG KRANG)HOW TO MAKE FRIED CORN AND GROUNDNUTS (KRANG KRANG)
    • FUFU, NJAMA NJAMA AND KATI KATI RECIPEFUFU, NJAMA NJAMA AND KATI KATI RECIPE
    • Salmon and Broccoli Sheet PanSalmon and Broccoli Sheet Pan
    « OVERCOMING SOCIAL MEDIA ADDICTION
    10 POWERFUL PRAYERS FOR YOUR MARRIAGE »

    Sharing is caring!

    4.4K shares
    • Share1.2K
    • Yum this
    • Email

    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Kachee says

      February 22, 2017 at 11:55 am

      Girl!!!!!!!!!!!!!!!! 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

      Reply
      • Precious says

        February 22, 2017 at 1:19 pm

        Awww thank you!! Wish I could send some to you. So good!

        Reply
    2. Bola says

      February 22, 2017 at 1:36 pm

      This 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.

      Reply
      • Precious says

        February 22, 2017 at 5:48 pm

        Loool I know right?
        My girls don't like pepper so I omit in most recipes. But I'm a pepper girl.

        Reply
    3. Bisola says

      February 23, 2017 at 5:24 am

      I 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.

      Reply
      • Precious says

        February 23, 2017 at 1:50 pm

        Hahahaha 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.

        Reply
    4. Kwandah T says

      February 23, 2017 at 5:36 am

      O 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

      Reply
      • Precious says

        February 23, 2017 at 1:51 pm

        Wehh I miss butter-pear like crazy. Wish I could share with you, dear.

        Reply
    5. Jeanette Angeh says

      February 23, 2017 at 8:07 am

      Looks 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.

      Reply
      • Precious says

        February 23, 2017 at 1:52 pm

        Thanks dear!
        Spinach and cabbage sounds interesting.

        Reply
    6. Dominika Goodness says

      February 26, 2017 at 7:43 am

      My 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.

      Reply
      • Precious says

        February 26, 2017 at 8:44 am

        Awww you'll be most welcome, dear.

        Reply
    7. Joy2Endure says

      March 03, 2017 at 8:30 am

      See 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!

      Reply
      • Precious says

        March 07, 2017 at 9:36 am

        Merci sis!
        Hope you enjoy. It is really good!

        Reply
    8. Annie says

      June 22, 2017 at 9:28 am

      Wow 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'?

      Reply
      • Precious says

        June 22, 2017 at 10:29 am

        Annie, yes you can definitely use green! Enjoy dear.

        Reply
    9. Annie says

      June 22, 2017 at 9:32 am

      Yummy, 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'?

      Reply
    10. Nicole says

      September 03, 2017 at 9:37 pm

      I 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.

      Reply
      • Precious says

        October 17, 2017 at 9:52 pm

        Oh, so glad to hear that Nicole! I will definitely post more African recipes. Thanks for the feedback!

        Reply
    11. Maria Mendes says

      October 17, 2017 at 4:32 pm

      I love African spicy food I'm trying to cook some

      Reply
      • Precious says

        October 17, 2017 at 9:53 pm

        Hope you enjoy the recipe, Maria.

        Reply
    12. Maria Mendes says

      October 19, 2017 at 10:06 am

      Thank you

      Reply
    13. Zaya says

      January 20, 2019 at 2:43 pm

      Hi 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?

      Reply
      • Precious says

        February 05, 2019 at 6:42 pm

        Let the tomatoes cook in the oil until they shrink. That way they won't be too watery. Hope you enjoy, Zaya.

        Reply
    14. Melinda Fratiello says

      March 06, 2019 at 1:26 pm

      Hi I want to know how to cook some good African dishes mainly fish dishes and chicken Spinach

      Reply

    Trackbacks

    1. EASTER MENU IDEAS | Precious Core says:
      April 12, 2017 at 8:23 am

      […] Make this stewed spinach and serve with boiled/fried plantains or boiled white yam. […]

      Reply
    2. MEAL PLAN + SHOPPING LIST / WEEK 1 | Precious Core says:
      May 13, 2017 at 3:51 pm

      […] Monday: African stewed spinach (or stew any leafy greens following the same procedure) with a side of boiled plantains. […]

      Reply
    3. AFRICAN SPINACH STEW WITH CHICKEN AND SHRIMP | Precious Core says:
      August 4, 2017 at 12:58 pm

      […] need to do is thaw the spinach and squeeze out the excess water. It’s the exact thing I did in this stewed spinach recipe which by the way is very similar to […]

      Reply
    4. SWEET FRIED PLANTAINS | Precious Core says:
      July 25, 2018 at 8:30 am

      […] they are, I eat them with omelettes for breakfast. I eat them with stewed beans. I eat them with stewed spinach. I eat them with stewed anything! I eat them with avocado. I eat them with grilled chicken. I eat […]

      Reply
    5. MEAL PREP FOR LUNCH OR BACK TO SCHOOL | Precious Core says:
      September 28, 2018 at 8:10 am

      […] I already had delicious fish and chicken to go with the spinach. Find stewed spinach recipes here and […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    precious

    Hi, I'm Precious!

    I am a mama with many mouths to feed. I develop recipes and share real-life stories. Here you will find approachable, insanely delicious, family-friendly recipes.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Stay Updated




    LATEST VIDEO ON YOUTUBE!

    Visit my YouTube channel

    DON'T MISS THESE!

    • Buttermilk Mashed Potatoes
    • Pan Seared Lamb Chops
    • My Favorite Hot Cross Buns
    • Roasted Baby Potatoes

    Footer

    ↑ back to top

    IMPORTANT LINKS

    • Home
    • About
    • Privacy Policy
    • Work with Me
    • Contact
    • RECIPE INDEX
    • Disclaimer

    Life

    • Meet My New Baby
    • 7 Life Lessons I Have Learned From My First Garden

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    COPYRIGHT © 2022 PRECIOUS CORE