Mafé with spinach

19 May

I agree it sounds like something you’d eat on a dare: peanut butter, spinach and hot pepper. But it’s actually really good. Really good.

1 onion, chopped
5 cloves garlic, crushed
1 small can tomato paste
2-3 cups peanut butter*
1/2 cup roasted peanuts
5 carrots, peeled and sliced
1 cup frozen chopped spinach, thawed
1 tsp ground ginger
1 tsp paprika
2-3 tsp Scotch bonnet hot sauce (to taste)
2 bay leaves
1 tsp oil

* If possible, use all-natural peanut butter without added sugar. Otherwose, you can certainly use ‘regular’ store-bought peanut butter. If you use crunchy, skip the additional peanuts.

First, cook the carrots. Place them in a microwave-safe bowl and cover with water. Microwave on high for 4-5 minutes or until just tender. Set aside. Do not pour off the water.

Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Cook until onion is translucent and soft, stirring frequently. Lower heat to medium. Mix in tomato paste, then stir in 2 cups peanut butter. Add seasonings and carrots with the water, and spinach. Add more water if needed to make a soup consistency. Simmer on low, uncovered, 10 minutes. Taste and adjust if needed.

If too peanut buttery, add more tomato paste – and v.v.
If not enough flavor, add more ginger and hot sauce, maybe a little salt..

Serve over hot, white rice.


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