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