African Spinach Stew with Chicken and Shrimp — Flavorful West African Recipe

• 4-5 cups chopped spinach, tightly packed (about 1 kg frozen chopped spinach thawed and squeezed)
• 5 cups chopped tomatoes (about 6 large tomatoes)
• 1 cup chopped onion (half a large onion or one medium)
• 3 small seasoning cubes (Maggi)
• Salt, to taste
• 1 cup canola oil or oil of choice
• 1 1/2 cup shrimp, peeled and deveined (about 12 oz / 340 g)
• 1/2 pound chicken breast, cut into 1-inch slices (about 1/4 kg)
• 1/4 teaspoon ground white pepper

• Season the shrimp with a pinch of salt and half the white pepper, tossing to coat evenly.
• Season the chicken with a pinch of salt and the remaining white pepper and mix well.
• Heat the oil in a pot on high for 3–4 minutes, then reduce to medium. Fry the shrimp until pink, about 4 minutes total, flipping once. Remove and set aside.
• Cook the chicken in the oil about 5 minutes, flipping halfway, until fully cooked. Remove and set aside.
• Sauté the chopped onion in the remaining oil for 2–3 minutes until translucent. Add the chopped tomatoes, cover, and cook on high for 10 minutes, stirring occasionally. Remove the lid and cook 5 more minutes, stirring to prevent sticking, until the tomatoes have reduced and the oil separates.
• Stir in salt and the seasoning cubes, then add the spinach and mix. Return the cooked shrimp and chicken to the pot, combine, and turn off the heat.
• Serve warm with boiled plantains, rice, cassava, or your preferred side. Enjoy!

2. If you prefer less tomato, reduce the amount—this recipe uses a generous tomato base.

3. You can cut the oil in half to reduce calories, but frying the tomatoes may take a little longer with less oil.

4. If using fresh African greens instead of spinach, chop them, blanch briefly in salted boiling water for 2–5 minutes, rinse in cold water, squeeze lightly, and continue with the recipe.

Nutrition