Botswana-style Spinach Stew

Ingredients

In this Botswana adaptation, we incorporate traditional Botswana spices and flavors to transform the Georgian Ispanakhi matsvnit into a unique dish. The original recipe typically includes Georgian spices and herbs, but we replace them with Botswana spices such as morula fruit powder and lebelebele spice blend. Additionally, we use local ingredients commonly found in Botswana cuisine, such as tomatoes, onions, and garlic, to enhance the flavors and adapt the dish to the target cuisine. We alse have the original recipe for Ispanakhi matsvnit, so you can check it out.

• 500 grams (1.1 lbs) spinach leaves 500 grams (1.1 lbs) spinach leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon morula fruit powder 1 teaspoon morula fruit powder
• 1 teaspoon lebelebele spice blend 1 teaspoon lebelebele spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 4g
• Fiber: 5g
• Salt: 0.8g

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 tomatoes to the pot and cook until they soften.
4. 4.
   Sprinkle the morula fruit powder, lebelebele spice blend, paprika, salt, and black pepper into the pot. Stir well to combine the spices with the vegetables.
5. 5.
   Add the chopped spinach leaves to the pot and pour in the vegetable broth. Stir gently to coat the spinach with the flavorful mixture.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 15-20 minutes, or until the spinach is tender and cooked through.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Botswana-style Spinach Stew hot with your choice of side dishes.

Treat your ingredients with care...

• Spinach — Make sure to remove any tough stems before chopping the leaves.
• Morula fruit powder — If you can't find morula fruit powder, you can substitute it with a small amount of mango powder for a similar tangy flavor.
• Lebelebele spice blend — If lebelebele spice blend is not available, you can create your own by combining equal parts of ground coriander, cumin, and paprika.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve the stew with a side of steamed rice or traditional Botswana staple, pap.
• To add some protein, you can include cooked chickpeas or tofu in the stew.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• Garnish with fresh cilantro or parsley for an extra burst of freshness.

Serving advice

Serve the Botswana-style Spinach Stew hot as a main dish accompanied by your choice of side dishes.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant green color of the spinach to shine through. Garnish with a sprinkle of paprika and a sprig of fresh herbs for an appealing visual touch.