Ngam Nguv with Plantains

Ingredients

• 2 pounds (900g) fresh spinach leaves 2 pounds (900g) fresh spinach leaves
• 1 pound (450g) beef or fish, cut into chunks 1 pound (450g) beef or fish, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 red or green chili peppers, finely chopped 2 red or green chili peppers, finely chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and remove any tough stems. Blanch the spinach in boiling water for 1 minute, then transfer to an ice bath to cool. Drain and squeeze out excess water. Chop the spinach into smaller pieces.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until translucent. Add the garlic, ginger, and chili peppers, and cook for another minute.
3. 3.
   Add the beef or fish to the pot and cook until browned on all sides. If using beef, ensure it is cooked through. If using fish, cook until it flakes easily.
4. 4.
   Stir in the diced tomatoes and cook until they start to soften. Add the chopped spinach and coconut milk to the pot. Season with salt and black pepper. Stir well to combine.
5. 5.
   Reduce the heat to low and let the stew simmer for about 20 minutes, allowing the flavors to meld together.
6. 6.
   While the stew is simmering, heat a separate pan over medium heat. Add a little oil and fry the plantain slices until golden brown on both sides.
7. 7.
   Serve the Ngam Nguv hot, garnished with fresh cilantro, and accompanied by the caramelized plantains.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color and prevent it from becoming mushy.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Slice them evenly to ensure even cooking and caramelization.

Tips & Tricks

• For a spicier stew, add more chili peppers or include some scotch bonnet peppers.
• Adjust the consistency of the stew by adding more coconut milk or water, depending on your preference.
• Serve Ngam Nguv with a side of steamed rice or fufu to soak up the flavorful sauce.
• Experiment with different proteins such as chicken or shrimp for variation.
• Leftover Ngam Nguv can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve Ngam Nguv hot, accompanied by a generous portion of caramelized plantains. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present Ngam Nguv in a deep serving bowl, allowing the vibrant green color of the stew to shine through. Arrange the caramelized plantains on top for an appealing contrast of colors. Sprinkle fresh cilantro over the dish for a final touch.