2 small onions, finely chopped
2 tblsp. oil
2 tomatoes, peeled, and sliced
1 green bell pepper, chopped
2 lbs. fresh spinach, chopped, or 2 small packages frozen spinach
1 tsp. salt
2 chili peppers, or ˝ tsp. cayenne pepper
4 tblsp. peanut butter
In a heavy skillet or stew pot, sauté onions in moderately hot oil until golden. Stir in tomatoes and green pepper. After a minute or so, add spinach, salt and hot pepper. Cover, reduce heat, and simmer for 5 minutes.
Thin peanut butter with several tablespoons of warm water to make a smooth paste. Add to the pot. Continue cooking for another 10 - 15 minutes, stirring frequently, and keeping a close watch to prevent burning. Add small amounts of water as necessary so that the stew doesn’t stick to the pot bottom. Serve with rice or a stiff porridge.
Serves 6.
country : Central African Republic
course : vegan dish
source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman