Spinach and Peanut Butter Stew Recipe

Ingredients

• 2 medium onions, finely chopped
• 2 plum tomatoes, peeled and finely chopped
• 4 scotch bonnet pepper
• 900g spinach
• 4 tablespoon peanut butter
• Salt and black pepper to taste
• 1/2 cup vegetable oil

Procedure:

• Wash, trim and chop the spinach. Blend the scotch bonnet pepper and set aside
• Dilute the peanut butter with 100ml of hot water to form a smooth paste and also set aside
• Heat the oil in a large pot for about 3 minutes, add in the onions. Stir and continue to fry for about 2 minutes more
• Add in the chopped tomatoes and blended pepper. Stir and fry for one more minute or there about
• Add in the chopped spinach. Cover and allow to cook for 5 minutes on medium heat stirring often to prevent sticking
• Add in the diluted peanut butter paste, salt and pepper and allow to cook for  a further 8 minutes, stirring all the time
• Remove from heat and serve immediately

Can be eaten with cooked white rice

Tip: I added some cooked meat just after adding the diluted peanut butter paste for a more delightful taste