Mommy Bart-Williams' Spinach Leaves |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is my mother-in-law's recipe. She resides in Freetown, Sierra Leone. If you have trouble getting the consistency, simmer for a bit without the lid. Serve over rice or with bread. Ingredients:
2 onions, chopped |
1 green bell pepper, cut into chunks |
1/4 habanero pepper, or more to taste |
3 tablespoons light virgin palm oil |
1/2 cup water |
1 tablespoon peanut butter, or more to taste |
2 cubes chicken bouillon |
1 teaspoon salt |
2 bunches fresh spinach, cut into thin strips |
Directions:
1. Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
2. Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
3. Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.
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