Guinean Spinach Sauce

Servings: 6

Ingredients:

600 g spinach, de-stemmed and finely chopped

200 g smoked fish, flaked

1 large onion, chopped

60 ml peanut butter

700 ml warm water

360 ml palm oil

2 scotch bonnet chillies, left whole but scored

Cooking Instructions:

Fry the onion in a little of the palm oil until softened. Mix the peanut butter with the water and add to the pot along with the other ingredients. Bring to a boil and simmer for 20 minutes, until well thickened. Add the palm oil and remove the chillies. Cook for a further 10 minutes. This sauce can be served either hot or cold.

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