Cameroonian Wild Spinach and Peanut Stew

This iconic green stew from the coastal and forest regions of Cameroon brings together wild spinach leaves, palm oil, and a rich peanut sauce studded with smoked fish and tender beef. Served over boiled plantains, fufu, or cassava, it is a beloved traditional dish that deepens in flavor as it rests.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 18 gCarbs
• 6 gFiber
• 5 gSugar
• 38 gProtein
• 720 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 55 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the protein base

• 1 lb beef stew meat, cut into 1-inch cubes
• 8 oz smoked mackerel or catfish, deboned and flaked
• 2 tbsp ground crayfish
• 1 small onion, roughly chopped
• 1 tsp salt

For the greens and aromatics

• 4 cups fresh wild spinach leaves (also called okok or Gnetum africanum), washed
• 2 cups waterleaf or baby spinach, washed
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger

For the sauce

• 1/2 cup palm oil
• 1 tbsp tomato paste
• 3/4 cup smooth unsweetened peanut butter
• 2 Maggi seasoning cubes, crushed
• 1 tbsp ground dried pepper or 1 Scotch bonnet, minced
• 1 tsp salt, or to taste

Directions

1. Place the beef in a pot with the chopped onion, 1 tsp salt, and 3 cups of water, then bring to a boil and simmer covered for 25 minutes until the beef is tender.
2. Heat the palm oil in a heavy pot over medium heat, add the chopped onion, garlic, and ginger, and sauté for 3 minutes until soft and fragrant.
3. Stir in the tomato paste and ground pepper, cooking for 2 minutes to deepen the flavor and remove any raw taste.
4. Add the cooked beef with its broth, the flaked smoked fish, and the ground crayfish, then bring the mixture to a gentle simmer.
5. Whisk the peanut butter into the pot until fully dissolved and the sauce turns a deep rust color, then add the crushed Maggi cubes and adjust the salt.
6. Add the wild spinach and waterleaf, pressing them down into the sauce with a wooden spoon until they wilt and reduce by half.
7. Cover and simmer on low heat for 15 minutes, stirring occasionally, until the greens are tender and the sauce is thick and glossy.
8. Taste and adjust seasoning, then serve hot over boiled plantains, pounded fufu, or boiled cassava.

Cook’s Notes

• If wild spinach (Gnetum africanum) is unavailable, use a mix of finely shredded collard greens and spinach for a similar earthy flavor.
• The traditional texture should be thick and oily; do not skimp on the palm oil as it carries the flavor and signature red color.
• Pre-roasting the peanuts before grinding them into a paste gives a deeper, nuttier flavor than store-bought peanut butter.
• This stew tastes even better the next day once the greens have absorbed the sauce, so make it ahead if time allows.
• Smoked fish can be swapped for dried shrimp or even fermented crayfish for a stronger umami backbone.

More Cameroon Recipes You’ll Love

Craving more flavors from Cameroon? Try these traditional recipes:

• Ndolè: Cameroon’s National Dish That Captivates the World
• Cameroon Eru Soup with Smoked Fish and Beef
• Cameroonian Palm Nut Soup with Smoked Fish and Beef

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