Sautéed Spinach from Botswana

sauteed spinach from botswana

Sautéed spinach from Botswana is so healthy and delicious! Keep reading to find out how to make this awesome side dish with just a few simple ingredients. 

What pairs well with a bowl of cornmeal and some stew? Sautéed Spinach of course! In Botswana, sautéed spinach is a must. It makes every meal better! This recipe is so easy to throw together and so very delicious.

This spinach definitely has big enough portions that it could be served as a side at a party. It mades about 10-12 servings in total. 

How to Make Sautéed Spinach from Botswana

To make this dish, simply cut up the onion, tomato, and red bell pepper into bite-sized pieces. Warm some olive oil in a pan on the stove and add the vegetables to the pan. Cook over the heat until the vegetables soften and are easy to poke through with a fork. Right before the vegetables are done, add the spinach to the pan. You may need to add the spinach in rounds to allow the leaves the space to wilt and make room for more spinach leaves. 

Once the spinach has cooked down, add the salt, pepper, and chili powder into the pan as well. Season to taste! Remove the dish from the flame and transfer to a serving bowl. Place a few dollops of butter on top of the spinach and allow the heat from the dish to melt the butter. MMM. 

Easy, right? Now go make it yourself!

Did you like this recipe? Also check out my recipe for Baba Ganoush from Bahrain or these Cumin Roasted Potatoes (Jeera Aloo) from Bangladesh. If you make this recipe, take a photo at home and share it with me on Facebook by tagging @TheForeignFork and hashtagging #TheForeignFork. As always, leave a comment on this post letting me know what you thought as well. Thanks for stopping by!

Sauteed Spinach from Botswana

Sauteed spinach from Botswana is so healthy and delicious! Keep reading to find out how to make this awesome side dish with a few simple ingredients.

Course Side Dish, vegetable
Cuisine botswana
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion sliced
  • 1 Tomatoes cubed
  • 1 red bell pepper sliced
  • 20 oz spinach leaves
  • Salt to taste
  • Pepper to taste
  • Chili powder to taste
  • 1 tbsp butter

Instructions

  1. In a large pan, heat the olive oil over a medium heat.

  2. Once the oil is heated, add the cut onion, red pepper, and tomato. Cook until the vegetables are cooked all the way through and are easily pierced with a fork.

  3. Add the spinach. You may need to add it half at a time in order to have enough room. If this is the case, add 10 oz of spinach and wait for it to wilt. Then add the rest.

  4. Cook until the spinach is wilted to your desired consistency. Then sprinkle with salt, pepper, and chili powder to taste.

  5. Transfer spinach to a separate plate. Top with small dollops of butter and allow the heat of the dish to melt it. Enjoy!

  6. Leave a review on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Qutab (Azerbaijan): A Savory, Herb-Filled Crepe

Stack of Qutab crepes

Qutab is a savory crepe from Azerbaijan. The only qualifier to this dish is that the crepe must be filled with herbs. After that, creativity is welcome! Try different meats, cheeses, herbs, or spreads and discover your favorite Qutab combination.

Lookin’ for a little snack? A great appetizer? A light lunch that pairs perfectly with delicious soup? Look no further, my (wo)man! I gotchu covered right here.

These little snackers remind me of crepes, but crunchier. The batter is made of all-purpose flour, whole wheat flour, oil and boiling water. It crisps up nicely to make a deliciously textured crust.

Overhead view of qutab on wooden board

Making the Crepe

When making the pancake portion of the Qutab, use a medium pan, and make sure to re-grease it with each new circle of dough added. Place the dough in the pan, and immediately begin filling the crepe with your desired filling. Leave the crepe to cook for about 30 seconds to one minute, until it starts to brown. Using a rubber spatula, fold the dough over to create a half moon shape. Continue cooking the Qutab until both outer sides have browned.

Stack of Qutab with herbs and yogurt dip

Filling Your Qutab

The freedom is yours from there! As long as the Qutab are filled with herbs, they’re considered a traditional Azerbaijani recipe.

I chose to fill my Qutab with mint, dill, cilantro, and chives, but you can also choose from sage, oregano, or any other herbs that catch your eye. Be sure to use a base of spinach! If you’d like meat in your crepe, ground lamb makes a great choice. Mix in paneer or feta for a cheesy addition, or add spreads to the cooked crepe, like pumpkin or molasses.

Get creative in the kitchen and see where it takes you! If you come up with a mind-blowing combo, share it with me!! If you liked this Qutab, I’m sure you’ll also live this Boolawnee from Afghanistan or this Zucchini Slice from Australia!

Qutab (Azerbaijan)

Qutab is a savory crepe from Azerbaijan. The only qualifier to this dish is that the crepe must be filled with herbs. After that, creativity is welcome! Try different meats, cheeses, herbs, or spreads and discover your favorite Qutab combination.

Ingredients

Crepe Dough

  • 1 cup all purpose flour
  • 1 cup wheat flour
  • ¼ tsp salt
  • 1 tbsp oil
  • 1.5-2 cups boiling water as needed

Filling

  • 2 cups spinach 1 bunch
  • ½ cup feta
  • 3 stalks chives
  • 2 tbsp mint
  • 2 tbsp dill
  • 1 tbsp Lemon juice
  • ¼ white onion
  • 2 tbsp cilantro
  • 2 tbsp yogurt
  • ¼-½ cup pumpkin depending on preference
  • 1/4 cup onion chopped

Instructions

Make the Dough

  1. Mix both types of flour together and add the salt. 

  2. Boil the water on the stove. Slowly pour the water into flour until you have a ball of dough that is wet and holds itself together but is not sticky. 

  3. Allow the dough to cool, then add the oil and knead the dough until soft. Cover and leave to rest for about half an hour.

Filling and Assembly

  1. In a medium pan, sauté the chopped onion and the chives together. 

  2. Once translucent, add the spinach and the lemon juice and sauté until wilted. Remove from the heat and add the rest of the filling ingredients except for the pumpkin. Stir to combine.

  3. Separate dough into quarters. Flour a surface and use a rolling pin to roll the dough into a circle, flouring as necessary. 

  4. Heat a cast iron skillet over medium heat. Drizzle the skillet with oil and lay the circle of dough on the skillet. 

  5. Spread pumpkin puree on one half of the dough and then layer 2 tbsp of filling on the dough. Fold the dough in half and press the edges together. 

  6. Cook until the dough becomes crispy and browned, then flip and cook the other side. Repeat until ingredients are gone. 

  7. Serve with plain yogurt as a dipping sauce on the side.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.