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Ibishurwe (sautéed spinach): recipe illustration
Vegetarian

Ibishurwe (sautéed spinach)

Spinach cooked in a pan with onion and tomatoes to make a light, fragrant side dish. Served with sorghum dough or rice, it very often accompanies everyday family meals in Burundi.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

150 kcal per serving

Protein
4.2 g
Carbohydrates
6.1 g
of which sugars
3.1 g
Fat
11.1 g
of which saturated fat
1.3 g
Fiber
4.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the spinach in plenty of water, then drain it and chop it roughly.
  2. Thinly slice the onion and cut the tomatoes into small cubes.
  3. Heat the oil in a pan and sauté the onion for 3 minutes.
  4. Add the tomatoes and let them break down for 4 to 5 minutes over medium heat.
  5. Stir in the spinach and crushed garlic, then add salt and pepper.
  6. Sauté for 5 to 7 minutes until the spinach has wilted and is tender, then serve.

Variations and tips

Creamy version. Add 2 tablespoons of coconut milk at the end of cooking for a creamier texture.

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Original Ecomely recipe.