5 spinach recipes you'll love
What's the story
Known for its diversity, African cuisine has a lot to offer in terms of flavors and ingredients. Native spinach varieties are an important part of many traditional dishes among these. These leafy greens are not just nutritious but also lend a unique flavor to the culinary scene. Here are five African dishes that use native spinach varieties, along with their cultural significance and preparation methods.
Dish 1
Egusi soup with spinach
Egusi soup is another popular West African dish that is made with ground melon seeds and usually contains native spinach varieties. The spinach lends a fresh, earthy flavor to the soup, enhancing the richness of the melon seeds. Served with fufu or rice, this dish is hearty and nutritious at the same time.
Dish 2
Ewedu soup from Nigeria
One of the most popular soups in Nigerian cuisine, particularly among the Yoruba, is ewedu soup. Prepared from jute leaves or local spinach varieties, it has a slimy texture just like okra. The soup is usually eaten with amala or pounded yam and provides necessary vitamins and minerals.
Dish 3
Morogo: A South African delight
Morogo, a term for wild-growing leafy greens in Southern Africa, encompasses various native spinach types. This nutritious dish is typically prepared by sauteing the greens with onions and tomatoes, enriching its flavor. Often served as a wholesome side dish, morogo pairs excellently with maize porridge or pap, making it a staple in many households.
Dish 4
Sukuma wiki: Kenyan spinach stew
Notably, sukuma wiki translates to "push the week" in Swahili, which is quite apt given that it serves as an affordable staple that pushes meals through the week. Made mainly out of collard greens or local spinach varieties sauteed with onions and tomatoes, this stew goes well with ugali or chapati.
Dish 5
Palaver sauce from West Africa
Palaver sauce is savored across various West African countries, including Ghana and Sierra Leone. It has local spinach cooked down into a thick sauce along with palm oil, peppers, onions, and spices. The end result is an aromatic mixture ideal for serving over rice or yams.