Liberian-Style Spinach & Roasted Red Snapper with Bulgur Wheat

About recipe

Popular in the Liberian and African American communities, this dish pairs flavorful red snapper with a lavish stew of spinach and meats. It’s spicy, very filling, and perfect for a get-together with family and friends. Our recipe makes many healthy adjustments, including bulgur wheat and no-sodium bouillon.

Roasted red snapper

Ingredients (serves 8)

  • 1 pound smoked turkey
  • 1 pound chicken breast
  • 1 red snapper
  • Half of a 24-ounce bag of bulgur wheat (Goya brand, enriched, coarse)
  • Pinch of baking soda
  • 3 onions
  • 5 cloves of garlic
  • 2 16-ounce containers of organic baby spinach
  • 1 green bell pepper
  • 1 habanero pepper
  • 5 packets of no-sodium chicken bouillon (Herbs or Knorr Zero Salt)
  • 2 cups of olive oil
  • 3 teaspoons of Himalaya salt
  • 2 tablespoons of black pepper
  • 1 tablespoon of cayenne pepper
  • 2 tablespoons of garlic powder
  • 2 tablespoons of onion powder
  • 2 tablespoons of smoked paprika


  1. Preheat oven at 375 degrees
  2. Blend 1 onion, 1 green pepper, 1 habanero. Set aside in a bowl.
  3. Slice 2 onions. Set aside in a bowl.
  4. Mince garlic. Set aside in a small container.
  5. Pre-chop the spinach. Set aside in a bowl.
  6. Wash chicken breast and smoked turkey.
  7. Dice chicken breast and smoked turkey in large cubes. Place into sauce pot. Add handful of onions. Season with chicken bouillon, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika.
  8. Submerge ingredients in water and cook on medium-to-high heat for about 30-45 minutes, until the turkey is fork-tender.
  9. Transfer your cooked chicken and turkey to a bowl and save the remainder of the broth.
  10. Rinse the red snapper, score two slits on each side of the belly, so that it cooks evenly. Season and add a tablespoon of olive oil, rubbing the seasoning and oil into the fish.
  11. Place the seasoned fish on a roasting pan. Bake it at 375 degrees for 25-30 minutes.
  12. Add 3 cups of bulgur wheat to a pot. Wash the bulgur twice. Then add 3 cups of water. Add a pinch of salt and tablespoon of olive oil. Place a piece of foil evenly over the top of the pot. Then cover the foil with a lid. Cook on medium to low heat for 20 minutes.
  13. Add 1 cup of olive oil to the stew pot. Once the olive oil is heated, add the remaining onions and minced garlic. Cook until translucent. Add vegetable blend next. Sauté.
  14. Add sodium-free chicken bouillon. Add a pinch of black pepper and 2 pinches of salt until it is completely cooked for about 15 minutes.
  15. Add the chopped spinach and mix. Add a pinch of baking soda and allow vegetables to cook down for 15 minutes.
  16. Add the broth. Let the broth cook down with the vegetables until the broth is halfway dissolved.
  17. Add the turkey & chicken to the pot with the spinach stew.
  18. Allow the broth to completely dissolve and season to taste.
  19. Add a half-cup of olive oil.
  20. Plate and serve!
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