Top of the week guys, how wuna deh do? Hope all is well oooo. We are having sautéed green for today’s meatless Monday dish. Over the weekend I indulged quick a bit, celebrating my grandma’s one year passing with correct ‘Achu’ (recipe to follow in another post) so I wanted to ‘purify’ my inside from all that oyel :)! Then it hit me, green! of course, sautéed green!
Also known as African spinach or Efo tete in Nigeria, it is a dark leafy green that grows in most parts of West-Africa and it is packed with an appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements, vitamins, amino acids(1).
Grandma taught me that when cooking vegetables less is more. So for this sautéed green, I used tomatoes, onions, and crayfish and in as little as no time, my kitchen smelled heavenly! Make it vegetarian like me or add some dried fish or meat and enjoy it roasted fish and/or with steamed or baked sweet potatoes or dodo.
Happy and healthy cooking xoxo
Sautéed Green [African Spinach]
1 kg fresh African Spinach (Efo tete)
3-4 fresh tomatoes
100ml palm oil
2 liters of Water
A small piece of limestone (optional)
Salt to taste
- Pick pinach leaves including the soft stem and slice, wash and drain.
- In a pot, bring water to a boil, add lime stone, let it melt, then add vegetables. Turn off the heat immediately, cover the pot and remove veggies after 5 minutes. Limestone keeps the green color of the vegetable.
- Using a strainer, strain veggies, then use your hand to squeeze out remaining water out of the vegetables.
- Chop tomato and onions into small pieces cubes. (I also remove the seeds from tomatoes, this makes the sautéed veggies not too watery).
- Heat oil in a pot but do not bleach.
- Sauté onions and tomato for about 3 minutes. Add crayfish and habanero pepper and fry for 2 more minutes. Season with salt and bouillon cubes.
- Next, add spinach, and let it fry for one minute only.
- 6. Enjoy with sweet potatoes or potatoes.