Good evening, Raffies!
After our quick jump to the Northern American continent, we are back to Africa.
I had brought some of yesterday’s Nanaimo bars to work and they appear to have been a success. In a matter of minutes, nothing was left on the plate.
Tonight’s dish was going to be spinach stew. It was a lovely dish with a lot of vegetables. This type of stew is well known in numerous African countries. There are infinite recipes: with meat, vegetarian, with peanuts, with pumpkin seeds, with beans, etc..
My version contained peppers, onions, chickpeas, meat, fish stock and, obviously, spinach. We accompanied it with some plantains and cassava.
I really enjoyed this version of spinach stew and am keen on trying different varieties.
This is one of the recipes I followed for this dish.
2 onions, minced
2 tbsp vegetable oil
2 tomatoes, peeled and chopped
1 green bell pepper, chopped
1 kg fresh spinach
1 tsp salt
2 chili peppers
4 tbsp peanut butter
In a big skillet, heat the oil and fry the onions until golden brown. Add the tomatoes and pepper. After a few minutes, add the spinach, chilies and the salt. Cook for a few minutes and add some water, if the sauce appears to be too dry. Simmer for 15 minutes and then add the peanut butter, after having it thinned with some water. Continue cooking for another 10 minutes and remember to add water, if it dries out.
Serve with some rice or fufu.