Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb spinach
- 6 Tbsp peanut oil
- 4 tomatoes, peeled and chopped
- 1 medium onion, chopped
- 2 small cloves of garlic, crushed
- 1 small slice ginger, finely chopped
- 1/4 lb ground egusi
- 2/3 cup water
- hot pepper, to taste
- salt, to taste
Directions
Slice the spinach, a small bundle at a time, finely.
Put into a large bowl and pour over it a kettleful of boiling water, then immediately pour
the water off. When a bit cooled, press the spinach in a sieve or colander to remove excess water. Set aside.
Mix the egusi in a bowl with enough water to form a paste.
Heat the oil in a heavy-bottomed saucepan, and add the tomatoes, onion, garlic and ginger. Mix well and fry together for 10 minutes, stirring frequently.
Add the egusi paste, water, hot pepper and salt. Cook for approximately 10 minutes.
Add the spinach, stir well into the sauce and cook for 15 minutes.
serve with boiled rice or root vegetables.
Category:Cameroonian Recipes
Category:Cameroonian Vegetarian