Feuilles d'Épinards
Feuilles d'Épinards (FUH-yuh day-pee-NAR)
Spinach and Peanut Stew
Fresh spinach cooked down with peanut paste, tomatoes, and smoked fish into a thick, hearty green stew with deep nutty undertones.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: palm oil drizzle, crushed peanuts
Accompaniments: fufu, rice, bâton de manioc
Instructions
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1
Heat palm oil and sauté onion and garlic until fragrant.
-
2
Add tomatoes and cook 5 minutes until softened.
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3
Dissolve peanut paste in water and add to pot.
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4
Add spinach, smoked fish, scotch bonnet, and bouillon cube.
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5
Simmer on low heat 20 minutes, stirring occasionally, until thick.
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6
Serve hot with fufu, rice, or bâton de manioc.
Did You Know?
Gabonese home cooks use the squeeze test for spinach stew — if you can squeeze a spoonful and it holds together, the consistency is perfect.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
Garnishing
palm oil drizzle, crushed peanuts
Accompaniments
The Story Behind Feuilles d'Épinards
Leafy green stews are a daily staple in Gabonese homes. This version combines the nutritional powerhouse of spinach with protein-rich peanut paste and smoked fish, representing the Gabonese principle that everyday food should be both nourishing and deeply flavourful.
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