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I was born in Zimbabwe so this spinach and tomato dish reminds me of my childhood there. Dobi is traditionally served with sadza, the maize meal staple eaten in Zimbabwe, also known as pap or ugali in various parts of Africa. Sadza is similar to Italian polenta. However, as it is not so easy to make and the maize meal is not always available [especially in today’s Zimbabwe], I have also served the peanut butter spinach on crackers as a starter. I recently took it to an international party where everyone was asked to bring a dish from their country, and the plate was polished off in no time.

Laura Brown

1 onion, chopped

1 can tomatoes, or 4-6 fresh, chopped

1-2 cloves garlic, chopped

1-2 tsp mixed herbs, such as parsley and thyme *

¼-½ fresh green chili, de-seeded and chopped +

2 cups / 250 g spinach/ spinach beet/chard, chopped

1 tbsp peanut butter

oil

salt and pepper

* Fresh herbs are best if you have them.

+ optional

1 Fry the chopped onion on medium heat until brown.

2 Add the tomatoes, garlic, herbs; season to taste. Spice it up with chili if you dare! Simmer for about 5 minutes.

3 Now put in the spinach and simmer until it is tender. Finally add peanut butter – you can add more or less according to your preference. Stir round to mix the ingredients and then serve.