• 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


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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  • Alimento base: Spinach
  • Dificultad: Easy
  • Tiempo preparación: 40 min.
  • Comensales: 8
  • Estacionalidad: All year
  • País: Guinea
  • Comunidad:
  • Típica de: Equatorial Guinea
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No