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Riz aux épinards

This is one of the foods I was eating a lot as a child, usually served with rice and either fish or meat. Here I'm adding some peas to the rice for extra protein and some plantain!

Vegan, nut free, soy free| Serves 3 | MAIN


  • 440g spinach (fresh or frozen)
  • 1 tablespoon of olive oil
  • 1 clove of garlic, finely diced or crushed
  • 1 onion, roughly chopped
  • 1 tablespoon of tomato paste
  • 125ml tomato juice (passata)
  • 1/2 teaspoon of oregano
  • Pinch of chilli flakes
  • Salt and pepper to taste


  1. In a medium size, on a medium heat, add the oil, spinach and a pinch of salt and sauté. If you are using fresh spinach this will take a couple of minutes, if you are using frozen it will take longer.

  2. Once the spinach has wilted, add the onions and garlic and sauté for around 4-5 minutes or until the onions are translucent.

  3. Add the tomato paste, herbs, tomato juice and 125ml of boiling water.

  4. Stir, lower the heat to low, cover and cook for 10-15 minutes.

  5. Adjust the seasoning to your preference before serving.

I like to serve it with rice and peas and plantain. You can keep it in the fridge for up to 5 days and you can also freeze it.

Happy cooking everyone!


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