🇬🇦 Gabonese Cuisine

Feuilles d'Épinards

Spinach and Peanut Stew

Prep Time 35 min

Servings 4

Difficulty Medium

Calories 394 kcal

Fresh spinach cooked down with peanut paste, tomatoes, and smoked fish into a thick, hearty green stew with deep nutty undertones.

Ingredients

500g fresh spinach, washed and chopped
3 tbsp peanut paste
200g smoked fish, deboned
2 tomatoes, chopped
1 onion, diced
2 cloves garlic, minced
2 tbsp palm oil
1 scotch bonnet pepper
1 bouillon cube
Salt to taste
1 cup water

Instructions

1 Heat palm oil and sauté onion and garlic until fragrant.
2 Add tomatoes and cook 5 minutes until softened.
3 Dissolve peanut paste in water and add to pot.
4 Add spinach, smoked fish, scotch bonnet, and bouillon cube.
5 Simmer on low heat 20 minutes, stirring occasionally, until thick.
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.