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!
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)