Recipe by Becky
"This recipe was modified from food I ate while in Cameroon. This is traditionally served with a whole grilled chicken and grilled potatoes and plantains. You eat everything with your fingers! (it tastes much better that way)."
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1 (10 ounce) package
baby spinach, rinsed
fresh shiitake mushrooms, stemmed and quartered
medium onion, coarsely chopped
garlic powder to taste
Couldn't have been simpler, and was a great spin on a spinach side dish. Excellent!!
While easy to prepare, this was lacking something. I added a lot of garlic powder but it still needed salt, pepper and then I finally added bacon. Won't be making again.
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.
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.
Only 4 stars since I added to it: I used fresh garlic, added a tsp or so of lemon juice, a dash of crushed red pepper and a dash or two of Worcestershire sauce to jazz it up. It was very good. My husband wrinkled up his nose at it until he tasted it, he thought he only liked canned spinach. He had seconds.
This is so delicious! Don't be shy with the garlic powder, though. I was not disappointed in the taste and I don't really even like shitake mushrooms. The shitakes are an excellent ingredient in this recipe. Highly recommended!
This was fast and easy. I used canned sliced button mushrooms and only a quarter of an onion. I had to add more olive oil though. I did sprinkle a bit of salt over the dish as it cooked. This was good but needed more flavor or something to pep it up. Thanks, we enjoyed this dish.
It's delicious. And yeah, definitely use frozen spinach; it's 1/10th the cost of "fresh" and really, I only consider something fresh if it's been picked the same day I use it. Bagged spinach has been sitting on a truck, then in a store for days if not a week or more, losing all it's nutrients.
* Percent Daily Values are based on a 2,000 calorie diet.
Cameroonian Fried Spinach
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 44
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