Botswana-style Spinach Stew

Ingredients

While Puntarska kiselica is a Croatian dish typically made with sauerkraut and pork, this adaptation transforms it into a vegetarian-friendly Botswana-style Spinach Stew. The original dish's tangy and sour flavors are replaced with aromatic spices and a touch of heat, giving it a distinct Botswana taste. Additionally, the use of spinach instead of sauerkraut adds a vibrant green color and a fresh, earthy flavor to the stew. We alse have the original recipe for Puntarska kiselica, so you can check it out.

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 cup vegetable broth 1 cup vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 6g
• Fiber: 5g
• 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 ground cumin, ground coriander, paprika, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the chopped spinach leaves to the pot and cook until they wilt down, stirring occasionally.
5. 5.
   Pour in the canned diced tomatoes and vegetable broth. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the stew simmer for about 30 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Botswana-style Spinach Stew hot with rice or traditional Botswana bread.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach leaves thoroughly to remove any dirt or grit. Remove any tough stems before chopping them into bite-sized pieces.

Tips & Tricks

• For a spicier stew, increase the amount of chili powder according to your taste preference.
• Serve the Botswana-style Spinach Stew with a dollop of plain yogurt or a squeeze of fresh lemon juice for added tanginess.
• Feel free to add other vegetables such as bell peppers or carrots to the stew for extra flavor and texture.
• If you prefer a smoother consistency, use an immersion blender to partially blend the stew before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Botswana-style Spinach Stew hot as a main dish, accompanied by a side of fluffy rice or traditional Botswana bread. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Present the Botswana-style 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 a slice of traditional Botswana bread for an authentic touch.