Surinamese Spinach Stew

Ingredients

While the original Cameroonian Eru is traditionally made with cocoyam leaves and smoked fish, this Surinamese adaptation replaces cocoyam leaves with spinach and incorporates Surinamese spices to enhance the flavor profile. The Surinamese version also omits the smoked fish, making it a vegetarian-friendly dish. We alse have the original recipe for Eru, so you can check it out.

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 6g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and remove any tough stems. Chop the leaves into bite-sized pieces.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the diced tomato and scotch bonnet pepper to the pot, and cook for another 2 minutes.
4. 4.
   Stir in the ground cumin, coriander, turmeric, and paprika, and cook for an additional minute to release the flavors.
5. 5.
   Add the chopped spinach leaves to the pot and stir well to combine with the spices and vegetables.
6. 6.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the stew to a simmer, then reduce the heat to low and cover the pot.
7. 7.
   Allow the stew to cook for about 20 minutes, or until the spinach is tender and the flavors have melded together.
8. 8.
   Serve the Surinamese Spinach Stew hot with steamed rice or roti bread.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Remove any tough stems before chopping.
• Scotch bonnet pepper — Handle with caution and wear gloves when seeding and chopping the pepper to avoid skin irritation. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For a richer flavor, you can add a splash of coconut milk to the stew.
• If you prefer a spicier stew, leave the seeds in the scotch bonnet pepper or add a pinch of cayenne pepper.
• Serve the Surinamese Spinach Stew with a squeeze of fresh lime juice for a tangy twist.
• Feel free to add other vegetables like bell peppers or okra to the stew for added texture and flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Surinamese Spinach Stew as a main course with steamed rice or roti bread. Garnish with fresh cilantro leaves for an extra burst of freshness.

Presentation advice

Present the Surinamese Spinach Stew in a deep bowl, allowing the vibrant green color of the stew to shine through. Pair it with a side of fluffy white rice or warm roti bread for an inviting and satisfying presentation.