SacObserver.com [SOUL] Side Dish: Curried Spinach And Peanut Butter

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Posted: 05.01.03 @ 3 p.m. Curried Spinach And Peanut Butter

This native Tanzanian recipe is one of the more than 260 recipes contained in the African Recipes Cookbook, which also shows how to make Coconut Milk and Ugali.

INGREDIENTS
	SHOPPING LIST
	_____	2 lbs. spinach (collards may be substituted)
	_____	1-1/2 oz. peanut butter
	_____	1 tomato
	_____	1 onion
	_____	2 tsp curry powder
	_____	1 cup coconut milk
	_____	3 Tbsp cooking oil
	_____	1 tsp salt

Curried Spinach And Peanut Butter

1. Wash the spinach, roll leaves together and chop.

COOKING TOOLS

2. Pop the tomato in boiling water for 30 seconds to 1 minute, peel and chop.

3. Peel and chop the onion.

4. In a bowl, mix the peanut butter with the coconut milk.

5. Heat the oil over medium heat in a large frying pan. Add the onion, tomato, salt and curry powder and sauté for 5 minutes, or until the onion becomes soft and translucent.

6. Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.

7. Add the peanut butter and coconut milk mixture. Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.

8. Serve with rice or ugali.

Materials are reprinted with permission from Michael Tracey and Africhef.com. This recipe is an excerpt from the book "African Recipes: Real Food From Africa" by Michael Tracey. Buy the book online or download the e-version at Africhef.com.