New Internationalist

Recipe of the Week: Dobi (Zimbabwe)

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dobiI 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

S E R V E S 2
Preparation: 10 minutes
Cooking: 10 minutes
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.

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  1. #1 Debbie 16 Dec 10

    Better than it looks

    When I first saw this recipe as “Recipe of the week” I was foolishly skeptical. Frankly after last week’s knockout Moussaka I doubted that a scant 8 or 10 ingredients and a minimal effort could produce the flavour punch get from a more labour intensive dish featuring a béchamel.

    I was wrong. Really wrong. This is a fantastic recipe and I will make it again and again.

    Since I was feeling lazy I used a can of tomatoes rather than fresh. I will go with fresh next time, but not for any reason except to try it. The canned diced tomatoes worked beautifully. For the fresh herbs I went for parsley and basil. I decided to go with an all natural peanut butter as well as peanut oil as the cooking fat.

    The recipe says to use the chili “if you dare.” My advice: DO IT! The kick is really nice.

    I took a picture of it for Facebook, but as I am not a food stylist it didn’t look so good.

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