Nnam Owondo - Cameroonian Spinach Stew

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground Cameroon pepper 1 teaspoon ground Cameroon pepper
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and remove any tough stems.
2. 2.
   Heat the palm oil in a large pot over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent.
4. 4.
   Stir in the ground crayfish, nutmeg, and Cameroon pepper. Cook for another minute to release the flavors.
5. 5.
   Add the spinach leaves to the pot and cook until wilted, stirring occasionally.
6. 6.
   Pour in the vegetable broth and season with salt to taste. Bring the stew to a simmer and let it cook for 10-15 minutes.
7. 7.
   Remove from heat and let the stew cool slightly.
8. 8.
   Transfer the stew to a blender or use an immersion blender to puree until smooth.
9. 9.
   Return the stew to the pot and reheat gently before serving.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are thoroughly washed to remove any dirt or grit before using them in the stew.

Tips & Tricks

• For a spicier version, increase the amount of Cameroon pepper according to your taste preference.
• If palm oil is not available, you can substitute it with vegetable oil, although it may slightly alter the flavor.
• Feel free to add other vegetables such as bell peppers or tomatoes to the stew for added texture and flavor.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve Nnam Owondo hot with a side of fufu or steamed rice. Garnish with fresh cilantro or parsley for an extra burst of freshness.

Presentation advice

Present the Nnam Owondo stew in a deep bowl, allowing the vibrant green color to shine through. Serve with a side of fufu or rice neatly arranged on a separate plate for an appealing presentation.