| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 25g | 8g | 20g |
| sugars | fibre | protein | salt |
| 5g | 4g | 28g | 0.3g |
I’m delighted to share a recipe that has captured my heart – the Spinach and Njangsa Soup. This dish offers a unique, savoury blend of flavours that instantly takes me back to my Montana roots while at the same time, introducing me to the world of fresh, exotic flavours.
A Recipe Close to Home and Beyond
Having roots in Montana, comfort food was centred around bountiful dishes like Bison burgers and venison steaks. However, my culinary journey has extended way beyond those towering mountains, opening doors to new world cuisines.
This Spinach and Njangsa soup recipe speaks to that journey. Simultaneously hearty and refreshing, it harmonizes familiar notes of leafy spinach and zesty tomato, with the distinct, nutty undertone of the Njangsa seeds. And in true Montana tradition, we add a major protein – here, fresh white fish – to keep it hearty and satisfying.
A Healthy Blend of Flavors
This is more than just a wonderful fusion of tastes; it’s also a nutritional powerhouse. Spinach provides a host of vitamins, minerals, and antioxidants, while Njangsa seeds are rich in beneficial fatty acids. The white fish contributes lean protein, essential for muscle growth and repair. This wholesome, nourishing quality is what truly stands out to me in this recipe.
Moreover, the soup’s infusion of garlic and ginger not only adds a layer of complexity to the flavour profile but also introduces their respective health benefits. From boosting immunity to aiding digestion, these ingredients turn the Spinach and Njangsa soup into a truly beneficial concoction. Check out these proven health benefits of garlic.
Perfect Pairings
Given its vibrant, distinct flavours, the Spinach and Njangsa Soup stands out as a brilliant meal on its own. However, for a more rounded meal, consider pairing it with a simple grain like rice or quinoa. It would also work well alongside a salad, perhaps something crisp and fresh like a basic cucumber and tomato salad. This combination celebrates the balance between simple, wholesome ingredients and bold, new flavours.
In a similar vein, if you appreciate the unique taste of this soup, you might enjoy other African-inspired dishes like the African Peanut Stew or the West African Bissap. These recipes align with the Spinach and Njangsa soup in their celebration of vibrant flavours and nutritious, wholesome ingredients.
To sum it up, the Spinach and Njangsa soup is a wonderful way to explore new flavours while enjoying a nourishing, home-cooked meal. It’s a journey I’ve absolutely loved, and I’m thrilled to share it with you today. Enjoy!
What You’ll Need
- 1 cup of Njangsa seeds
- 2 large bundles of fresh Spinach
- 2 large ripe Tomatoes
- 2 medium Onions
- 2 cloves of fresh Garlic
- 1 fresh Ginger root (about 1 inch)
- 1 cup of Palm oil
- 2 cups of Water
- Salt to taste
- 1 teaspoon of crushed Red pepper flakes
- 1 lb of fresh White fish
- 1 medium Lemon (for marinating fish)
- 2 medium Maggi cubes (or any other soup seasoning of choice)
Method
Step One
Grind the Njangsa seeds into a fine powder and set aside.
Step Two
Wash the fresh spinach thoroughly, and then blanch it in boiling water for 2-3 minutes until it is wilted.
Step Three
Prepare the tomatoes, onions, garlic and ginger by washing and chopping them finely. Set aside.
Step Four
Heat the palm oil in a large saucepan over medium heat. Once hot, add the chopped tomatoes, onions, garlic, and ginger. Cook for about 7-10 minutes, or until the vegetables are soft and starting to brown.
Step Five
Add the ground Njangsa seeds into the saucepan and stir well. Then add the 2 cups of water, salt, red pepper flakes, and Maggi cubes (or other soup seasoning).
Step Six
Bring the soup to a gentle boil, then reduce the heat to low and allow it to simmer for about 20 minutes so the flavors can meld together.
Step Seven
Slice your fresh white fish into 1-inch thick slices and marinate it in lemon juice for about 15 minutes.
Step Eight
Add the marinated fish pieces into the soup and simmer for another 10 minutes, or until the fish is cooked.
Step Nine
Finally, add the blanched spinach into the soup and stir well. Cook for a further 5 minutes, until the spinach is fully heated through.
Step Ten
Serve the Spinach and Njangsa soup hot, and enjoy it with some fresh crusty bread on the side if you wish.
