New Internationalist

Recipe of the week - Crunchy Peanut Butter Spinach (Gambia)


Meat Free Monday Recipe!
The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.

Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.

You can order a copy.


Serves: 2-4
Takes: 30 minutes

Gambia relies, too heavily perhaps, on its groundnut exports to earn foreign income. In this recipe, the peanut flavor is piqued by chili to make a hot and bland mix; add lemon juice to produce a slightly sour flavor – use peanut oil if you can as it takes the high temperature without burning.

1 pound / 450 g spinach or other greens, chopped
1 tablespoon peanut or other vegetable oil
2 onions, chopped finely
2 cloves garlic, crushed
12 black peppercorns, crushed
juice of 1 lemon
1 cup / 240 ml stock
a few splashes of tabasco sauce, or ¼ teaspoon chili powder
1-2 tablespoons crunchy peanut butter
oil
salt and pepper

1 Using a large pan, heat the oil and soften the onions in it. Add the garlic and crushed peppercorns and cook for 3 minutes, stirring.
2 After this, put in the spinach, lemon juice, half the stock, tabasco sauce or chili powder, salt and pepper and then simmer gently until the greens have wilted.
3 Put the peanut butter into a bowl and gradually stir in the remaining stock, and then add this mixture to the cooking pot. Combine well and continue cooking for few minutes.



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