Monday, April 4, 2016
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| Mommy Bart-Williams' Spinach Leaves |
"This is my mother-in-law's recipe. She resides in Freetown, Sierra Leone. If you have got hassle getting the consistency, simmer for a chunk with out the lid. Serve over rice or with bread."
Ingredients :
- 2 onions, chopped
- 1 green bell pepper, reduce into chunks
- 1/4 habanero pepper, or more to taste
- 3 tablespoons mild virgin palm oil
- 1/2 cup water
- 1 tablespoon peanut butter, or extra to taste
- 2 cubes chook bouillon
- 1 teaspoon salt
- 2 bunches clean spinach, cut into thin strips
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
- Transfer the onion combination to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion combination. Place a cowl on the inventory pot and convey the combination to a boil; cook at a boil for 30 minutes.
- Stir the spinach into the boiling mixture; update the duvet at the inventory pot and cook dinner until the water has evaporated a piece and the sauce has the consistency of gravy, approximately half-hour extra.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, cook it flippantly, and make clean-up less complicated.
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