Cameroonian spinach

    25 min

    This recipe is modified from food I ate whilst in Cameroon. This is traditionally served with a whole barbecued chicken, potatoes and plantains. You eat everything with your fingers - it tastes much better that way!

    47 people made this

    Serves: 3 

    • 1 tablespoon olive oil
    • minced garlic, to taste
    • 280g (10 oz) fresh spinach, rinsed
    • 140g (5 oz) fresh shiitake mushrooms, stemmed and quartered
    • 1 medium onion, coarsely chopped

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the olive oil with the garlic in a wok or large frying pan over medium high heat. Add the mushrooms and onion, and sauté until they are about halfway done. Add the spinach, and sauté until the spinach has wilted, about 5 to 7 minutes.

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    Reviews in English (28)


    Couldn't have been simpler, and was a great spin on a spinach side dish. Excellent!!  -  12 May 2003  (Review from Allrecipes US | Canada)


    Quick, easy, and tasty. I used a LOT of garlic powder to get it to taste the way I wanted it to, so maybe minced fresh garlic would be a better choice for people who like a lot of flavor. This is going to replace my normal, boring spinach at the dinner table from now on.  -  06 Jan 2004  (Review from Allrecipes US | Canada)


    I prepare spinach like this routinely, sometimes with mushrooms, sometimes without, and always with fresh minced garlic. This was the first time using shitake mushrooms, however, and I liked the firmer, more substantive texture and earthy flavor they contributed (even though they sort of look like slugs). Five to seven minutes is too long a cooking time - a few minutes should do it, just until the spinach wilts and retains its vibrant green color.  -  16 Aug 2010  (Review from Allrecipes US | Canada)