Greens from Cameroon
Discover the vibrant flavors of West Africa with this delicious recipe for *Greens from Cameroon*. Bursting with earthy collard greens or spinach, this dish is simmered in fragrant palm oil and enriched with a medley of fresh ingredients like ripe tomatoes, sweet bell peppers, and aromatic onions, garlic, and ginger. The optional addition of ground crayfish adds a subtle umami depth, while warm notes of bouillon, black pepper, and a touch of salt elevate every bite. Quick and easy to make in under 40 minutes, these sautéed greens are perfect as a hearty side or a wholesome main dish when served alongside traditional staples like steamed rice, fufu, or plantains. Packed with nutrients and authentic West African flair, "Greens from Cameroon" is a must-try dish that's as comforting as it is flavorful.
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Recipe Information
Ingredients
- 500 grams fresh spinach or collard greens
- 60 ml palm oil
- 1 large onion
- 2 medium tomatoes
- 1 medium bell pepper
- 3 pieces garlic cloves
- 1 inch piece ginger
- 2 tablespoons ground crayfish (optional)
- 1 teaspoon bouillon powder or cube
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 ml water
Instructions
Wash the spinach or collard greens thoroughly in cold water and roughly chop them into bite-sized pieces.
Finely dice the onion, tomatoes, and bell pepper. Mince the garlic and ginger.
Heat the palm oil in a large skillet or pot over medium heat until it becomes fragrant, about 1-2 minutes.
Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.
Add the minced garlic and ginger, followed by the diced tomatoes and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes saucy.
Stir in the ground crayfish (if using), bouillon powder, salt, and black pepper. Mix well to combine.
Add the chopped greens to the skillet, a handful at a time, stirring to combine with the sauce. Continue adding greens as they wilt, ensuring all are coated in the sauce.
Pour in the water, cover the skillet, and let the greens simmer over low heat for 5-7 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning if necessary. Serve hot with steamed rice, fufu, or plantains.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 40 mg | 14% | |
| Sodium | 3273 mg | 142% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 20.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4085 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
