Prep 5 mins
Cook 15 mins
This is my version of something I had in Tanzania. It is very easy to cook but amazingly tasty! If you like it and prefer a creamier sauce you can add 1/4 block of creamed coconut to the water. If you like your meat you can add pieces of chicken or pork when frying up the onions.
- 1 medium onion, diced
- 180 ml water
- 2 tablespoons crunchy peanut butter
- 2 medium tomatoes, diced
- 2 lbs spinach, roughly chopped
- 1 pinch salt
- 1⁄4 teaspoon chili powder (or more if you prefer a more spicy dish)
- 2 teaspoons honey
- brown off the onions in oil in a sauce pan on medium heat.
- add the water and peanut butter on a low heat, stir until dissolved and simmer for a few minutes.
- add salt, honey, chilli pepper and tomatoes, stir together.
- add the spinach on top and put a lid on, leave for approx 5 minute.
- stir everything together, cook a further 5 minute.
- serve with rice.
i used frozen, chopped spinach and found, for my taste, the final product was not peanuty enough for me...i ended up tripling the amount of peanut butter...the resulting amalgamation was like creamed spinach in appearance and texture and peanuty in taste...and it was delicious.
I really enjoyed this one...used 2 10 ounce bags of spinach and scaled back on the other ingredients proportionately (except the chili :) ) used grape tomatoes dices a bit, raw honey (local) and homemade nut butter-serve with basmati rice and cashew crusted oven fried tofu (the extra sauce juice tasted SOOO good on the rice and tofu too) will definitely make again because I likes me spinach :) :)-thanks so much MamaHelen for the recipe share...made for "I Recommend Tag " - a winner!
A different way to cook spinach, flavoursome and hearty, I enjoyed this very much and will definitely make it again. Served over rice, it made an excellent supper. thank you for sharing! Made for PAC Spring 2008