Mommy Bart-Williams' Spinach Leaves recipe

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Ingredients

2 onions, chopped
1 green bell pepper, cut into chunks
¼ habanero pepper, or more to taste
3 tablespoons light virgin palm oil
½ 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

Nutrition Info

139.6 calories
carbohydrate: 13 g
cholesterol: 0.2 mg
fat: 8.8 g
fiber: 4.3 g
protein: 5.2 g
saturatedFat: 3.8 g
servingSize: -
sodium: 877.8 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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