African Spinach Stew with Chicken and Shrimp
This spinach stew is made by sauteeing onions then adding in tomatoes to cook and finally some chopped spinach.
- 4-5 cups chopped spinach - tightly packed
- 5 cups chopped tomatoes (-from about 6 large tomatoes)
- 1 cup chopped onion (-from half a LARGE onion or one medium onion)
- 3 small seasoning cubes (Maggi) (-about 4g per cube)
- Salt
- 1 cup canola oil or oil of choice
- 1 1/2 cup shrimps - peeled and de-veined (12 oz or 340 g)
- 1/2 pound chicken breast - chopped into 1-inch slices (-I used one chicken breast equal to about 1/4 kg)
- 1/4 teaspoon ground white pepper
- Season the shrimp with a pinch of salt and half of the white pepper. Mix well to ensure seasoning coats all of the shrimp.
- Season the chicken with a pinch of salt and the other half of the white pepper. Mix well to ensure the seasoning coats all of the chicken.
- Pour oil into a pot and heat on high for about 3-4 minutes then turn heat to medium. Put in shrimp and fry until they turn pink. Flip to the other side once one side is cooked. Remove once the other side is done. (Cook shrimps in total for about 4 minutes.)
- Put chicken into the oil and cook on for about 5 minutes. Flip halfway through. Remove chicken once thoroughly done.
- Pour chopped onions into the oil and saute for 2-3 minutes until translucent. Add in tomatoes and cook on high heat covered for 10 minutes, opening to stir from time to time. Now leave tomatoes open to cook for another 5 minutes while you stir from time to time to prevent burning. The tomatoes are ready when they have greatly shrunk and you can see just the oil and tomatoes in the pot.
- Add in salt, Maggi and stir well. Add the spinach and mix well. Finally add in the shrimp and chicken. Mix well to combine then turn off the heat.
- Serve warm with boiled plantains, boiled rice or any favorite side. Enjoy!
With only 30 minutes of preparation time, this is the perfect meal for busy weeknights! To make this vegan, use mushrooms in place of chicken and shrimp.
Mix well to ensure seasoning coats all of the shrimp. Season the chicken with a pinch of salt and the other half of the white pepper.
Mix well to ensure the seasoning coats all of the chicken. Pour oil into a pot and heat on high for about 3-4 minutes then turn heat to medium.
Flip to the other side once one side is cooked. Remove once the other side is done. (Cook shrimps in total for about 4 minutes.) Put chicken into the oil and cook on for about 5 minutes.
Pour chopped onions into the oil and saute for 2-3 minutes until translucent. Add in tomatoes and cook on high heat covered for 10 minutes, debut to stir from time to time.
Now leave tomatoes open to cook for another 5 minutes while you stir from time to time to prevent burning. The tomatoes are ready when they have greatly shrunk and you can see just the oil and tomatoes in the pot.
Serve warm with boiled plantains, boiled rice or any favorite side.
