Mommy Bart-Williams' Spinach Leaves

Mommy Bart-Williams' Spinach Leaves

by Vincent Weaver 6 months ago
4.5 (2)
1 hour
139.6 kcal
13 g carbs
Description

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
  • 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
Directions
  1. 1. Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
  2. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 139.6 kcal
carbohydrates: 13 g
protein: 5.2 g
saturated fat: 3.8 g
cholesterol: 0.2 mg
sodium: 877.8 mg
fiber: 4.3 g
sugar: 4.4 g