Recipe - Ghanaian Style Spinach Stew (with Catfish)

In Ghana, we eat quite a bit of spinach stew (ok kontomire stew, but there is no direct English equivalent. It's actually the leaves of the cocoyam plant). Once I moved to the US, I found it hard to replicate the stew that I grew up with using actual spinach leaves. Now that I have a family, and I'm trying to be a bit healthier in my cooking, I wanted to reintroduce the Ghanaian spinach stew with my own twist. I hope you like it.

PS:  Scroll straight to the bottom for the ingredient list and the recipe if you don't want to be tempted by the yummy pictures. I won't be offended, since I know how it feels to be hungry and want to cook something NOW! :)

Here are the ingredients.

Note: I'm making double the recipe, since this stew freezes well. So, if the amount in my photos looks more than you expect, that's because it is. :)

First, chop up the onions. I love onions so I use a lot of them in my stew. Next, add the garlic and oil to the frying pan. Saute on medium high until onions are almost clear. Aah, I LOVE the smell of onions frying.

Then add the curry powder, black pepper and cayenne pepper. [Sorry I forgot to take a photo of the black pepper. :( ]

Saute for 1-2 minutes more, then add the can of diced tomatoes. Add the water, reduce the heat to low or medium low, cover the saucepan and let the stew simmer for about 10-15 minutes, stirring occasionally. (I like my tomatoes softened in the stew so I don't inadvertently bite into a big chunk of tomato. If you are a tomato lover, feel free to shorten this cooking time.)

Now add the salt, and taste. You might need to add more salt once you add the spinach.

Next, add the spinach (you don't need to let it thaw before adding it), mix it in thoroughly, cover the pan and let the stew simmer on low heat. You might need to add about 1/8 - 1/4 cup of water to help the flavors stew properly. Leave the stew to simmer on low heat for about 20 minutes. Taste and adjust the spices as necessary.

If you aren't adding the catfish, your stew should be done now. You can add whatever protein you like. This stew would go really well with some pre-cooked black-eyed peas or black beans (for a vegetarian twist). Add a dash of cumin if you are making this with beans, as I've found it to enhance the taste of beans quite well.

Now this part is for us catfish lovers. I will put up a post about a simple way to fry catfish for this stew (or any other similar stew where you want the fish to stay whole). Add your already fried fish, and let the whole thing simmer for 5 more minutes, then you are done. So yummy!

So what will you eat this yummy stew with? I personally love it with some plain boiled rice. My hubby loves it with boiled rice AND fried plantains. Here's how I had it last night. :)

I hope you enjoying making and eating this meal like I did!!

INGREDIENTS

1 large onion (2 cups chopped)
1.5 tbsp vegetable oil
1/2-1 tbsp chopped garlic
1/2-1 tsp curry powder
1/2 tsp ground black pepper
1/2-1 tsp cayenne red pepper (or hotter pepper if you have it)
1 14.5(or 15)oz can of diced tomatoes - petite diced is even better
1 16oz bag of frozen spinach
1/4-1/2 tsp of salt
1/4 - 1/2 cup of water
2-3 fresh catfish fillets (optional)

RECIPE

1. Place the onions, garlic and oil to a pan and saute on medium to high heat until onions are almost clear. 
2. Add the curry powder, black and cayenne peppers. Mix well and saute for 1-2 more minutes.
3. Now add the can of diced tomatoes and 1/4 cup water, reduce the heat to low or medium low, cover the saucepan and let the stew simmer for about 10-15 minutes, stirring occasionally. 
4. Sprinkle a 1/4 tsp of salt to the stew, taste and adjust it to your liking.
5. Next, add the spinach (you don't need to let it thaw before adding it), mix it in thoroughly, cover the pan and let the stew simmer on low heat. (You might need to add about 1/8 - 1/4 cup of water to help the flavors stew properly.) Leave the stew to simmer on low heat for about 20 minutes. Taste and adjust the spices as necessary. If not adding any extra protein, your stew is ready!! 
6. If adding protein (beans, catfish, whatever your fancy), add them now, simmer on low to medium heat for 5 minutes, and your stew is ready!!