RECETAS Y COCINA

Ingredients

• 600g spinach, de-stemmed and finely chopped
• 200g smoked fish, flaked
• 1 large onion, chopped
• 60ml peanut butter
• 700ml warm water
• 360ml palm oil
• 2 scotch bonnet chillies, left whole but scored

Preparation

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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