Guest guest Posted September 30, 2001 Report Share Posted September 30, 2001 SPINACH STEW 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 ½ 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 Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groepen op AFRIKAANSErecepten SEIZOENSrecepten SNELLErecepten Quote Link to comment Share on other sites More sharing options...
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