Mommy Bart-Williams' Spinach Leaves

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 140 Calories

Ingredients

• 1 teaspoon salt
• ½ cup water
• 2 onions, chopped
• 2 cubes chicken bouillon
• 1 tablespoon peanut butter, or more to taste
• 1 green bell pepper, cut into chunks
• ¼ habanero pepper, or more to taste
• 3 tablespoons light virgin palm oil
• 2 bunches fresh spinach, cut into thin strips

Recipe Instructions

Step 1

Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.

Step 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.

Step 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.