Épinard Crevette Recipe

Inspired by AKADI PDX

Time30m

Serves4

Spinach cooked in palm oil, smoked fish, Akadi mild spice blend. Served with rice or fufu.

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Ingredients

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1
Prepare the Ingredients
Wash the spinach thoroughly and chop it coarsely. Flake the smoked fish into bite-sized pieces and set aside.
2
Heat the Palm Oil
In a large skillet or saucepan, heat the palm oil over medium heat until it is hot but not smoking.
3
Sauté Aromatics
Add the chopped onion and minced garlic to the hot palm oil. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
4
Add Spinach and Fish
Stir in the chopped spinach and flaked smoked fish. Cook for about 5-7 minutes, stirring occasionally, until the spinach is wilted and tender.
5
Season the Mixture
Add the Akadi mild spice blend, salt, and black pepper to taste. Mix well and allow to cook for another 2-3 minutes to blend the flavors.
6
Serve
Remove from heat and serve the Épinard Crevette hot, accompanied by rice or fufu.