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Sesotho Wild Spinach and Peanut Stew
Fumbwa-inspired
A flavorful and nutrient-rich stew featuring wild spinach (or a suitable substitute like spinach or kale) cooked with peanut butter and often enhanced with smoked fish or other proteins. This dish highlights the use of local greens and the popular addition of peanuts in Southern African cuisine.
ð§ ææ
- 1 kg Spinach(fresh or frozen, finely chopped)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 1/2 cup Peanut Butter(smooth)
- 200 g Smoked Catfish or other smoked fish(soaked, de-boned, and chopped (optional))
- 2 tbsp Vegetable Oil or Palm Oil
- 1 cup Water
- 1 Stock Cube(vegetable or chicken)
- to taste Salt
- to taste Black Pepper
- 1 Habanero Pepper(optional, finely chopped)
ðšâð³ äœãæ¹
- 1
If using smoked fish, soak it in hot water for a few minutes, then de-bone and chop it. Rinse thoroughly.
- 2
In a pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and chopped tomatoes. Cook for another 5 minutes until tomatoes soften.
- 4
Add the chopped spinach (or other greens) to the pot. Stir in the water and the stock cube. Bring to a simmer and cook for 10 minutes.
- 5
Add the chopped smoked fish (if using), salt, black pepper, and habanero pepper (if using). Stir well and simmer for 10 minutes.
- 6
Stir in the peanut butter until it is well combined and the sauce thickens. Simmer for another 10 minutes, stirring occasionally to prevent sticking.
- 7
Taste and adjust seasoning as needed. Serve hot.
ð¡ ããã®ã³ã
- âIf fresh wild spinach (fumbwa) is unavailable, baby spinach, kale, or collard greens can be used as substitutes.
- âAdjust the amount of habanero pepper to control the spice level.
- âFor a richer flavor, a small amount of palm oil can be used in addition to or instead of vegetable oil.
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- Add other vegetables like bell peppers or okra.
- For a protein boost, add pre-cooked chicken or beef.
- Serve with pap or rice.