Red Spinach, Seafood Pepper Soup

So now that I have discovered the goodness of Red Spinach.....I went to work on how best to put it to use and to start getting all the goodness it offers. Read more about Red Spinach here

Red spinach is loosely called that, but really it is red amaranths, and thus can be used, cooked and eaten in similar ways.

The first red spinach recipe am sharing with you is the Red Spinach Seafood Pepper Soup

I could literally feel my age drop as I ate this soup, each table spoon added days to my year......really, really hehehe. This is because it is so intense in its colour, taste and flavour. And because I know that the brilliant colour of the soup is an indication of the richness and goodness of the soup....its packed full of minerals and vitamins vital to good health and for fighting signs of aging..!

Whereas people tend to discard the some-worth dark coloured water created by cooking green amaranth, on the other hand, the deep coloured water created by cooking red amaranth is priceless in its nutritional value and also its visual appeal.....

The recipe is so simple and straight forward....

Its as simple as adding some handful of finely shredded red spinach to some freshly made seafood pepper soup, simmer until the leaves soften, then serve hot preferably with some eko or agidi.

Simpy divine....a must try

Red Spinach - Super Food

In Nigeria, we are all aware of the amaranth greens, locally called tete. Green tete is the most common one, found/sold  in every vegetable market and loosely referred to as greens or spinach. Read more about Amaranth Greens here.

The other day, I went to get some fresh seafood at the Under-bridge Fish Market, just off Ozumba Mbadiwe road in Victoria Island Lagos, and I was delighted to see red spinach on display.

But before actually seeing and cooking with them, I had read a lot about them online in the past. I discovered that they are one of the super foods coming out of Africa!

So finally, I was able to purchase some and experiment with them. I blanched them and cooked them just like the more familiar green variety and I was really pleased with eating them. They tasted just the same, that you could not tell the different in taste and flavour, other than, the red variety was a tad more earthy.

So why Red Spinach.....?

My first response is why not...? They are available and they offer one more option for those who look for variety in their diet.

More importantly, in addition to all the nutrients and goodness offered by green amaranths, the red variety brings a lot more to the table, literally. The red intense color indicates its high content of Vitamin A and also anthocyanins which are very important nutrients that work against free radicals in the body.

Different uses:

• The young tender shoots of the red spinach are great in salads for their earthy taste and flavour as well a the beautifly color thye add
• They also make excellent garnishes, again providing some really pretty color and appeal to food
• As expeceted, they are great in soups and stews to accompany other dishes
• They are great for making side vegetable dishes.
• They can be cooked along with fish or meat

Why you should eat more Red Spinach

• They are more nutritious than the common green variety; and have incredibly high levels of vitamin A, Calcium, iron and fibre
• They will add variety to your diet
• They are believed to possess a lot of medicinal properties ranging from aiding digestion to relieving constipation, and can be used to combat anemia.
• On a more superficial front, red spinach is believed to help strengthen hair, great for skin and also thought to help with weight loss.

Meatballs Efo Riro (Meatballs in Stewed Amaranth Greens)

So now I have quite a lot of meatballs in my freezer, after having made some previously (check post here). I particularly made them so that my daughter can readily have some whenever she wants....cause she loves meatballs. The idea of eating meat off the bone does not wash with her, and she wants little effort possible to chew her meat...!

Meatballs are great with pasta, and also with rice. And as a new discovery for me, they are excellent in traditional Nigerian soups.

So my daughter was the one who suggested that I should add some meatballs to my traditional vegetable soup, so I did, and the result is fantastic. The meat balls cooked so quickly and they soaked up so much flavour from the soup base. It is delicious, very simple to make, with very little effort.

What you need
Home made meat balls (check recipe here)
Base sauce to make the soup
Stock
Some palm oil (or other vegetable oil of choice)
Amaranth greens (blanched and shredded)
Locust beans
Whole smoked prawns (remove the head, and wash thoroughly in hot water)
Vegetable oil
Salt to taste

What to do
Heat some vegetable oil in a sauce pan and pan fry the meatballs until browned slightly.  This process is needed to seal the juices in the meatballs. Stir constantly to avoid burning, Once the balls have evenly browned, remove from the pan and allow to rest,

In the meantime, heat up some palm oil in a saucepan and add a generous amount of pre-made red pepper base sauce (see a recipe here). Add the stock and some locust beans. Allow sauce to sizzle and reduce into a slightly thick consistency. Taste for salt.

Now add the meatballs into the sizzling sauce and stir in. Also add the blanched and shredded amaranth greens. Cover the pan and turn heat down. Allow to simmer until the greens and the meatballs cook through. The amount of greens and meatballs you add will depend on the quantity of sauce you have. Adjust consistency by adding a little hot water, as required. Taste for salt.

Serve hot.