Peanut butter makes this stew creamy and rich. In Mali and Mauritania, many dishes are flavored with peanuts. Peanuts are a good source of protein.
Mali and Mauritania are in northwest Africa. The Sahara Desert covers most of the region. Drought is common. Water is scarce. Peanut crops are watered by the Niger River, which runs through both countries.
Onions have a strong flavor and odor. They can irritate your eyes enough to make you cry when you cut them. But they become mild and mellow when cooked.
What You Need
Equipment:
• Cutting board
• Sharp knife
• Skillet or frying pan
• Wooden spoon or spatula
• Hot pad
Ingredients:
• 1 tablespoon vegetable oil or olive oil
• 1 medium onion
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons peanut butter (creamy or crunchy)
• 3 tablespoons tomato paste
• 1 tomato
• 3 cups chopped fresh spinach OR 1 package frozen spinach, thawed
• ¼–½ cup chopped peanuts
• Dash of cayenne pepper
• ½ cup water or vegetable stock
What to Do
1. Dice the onion and tomato.
2. Pour oil into frying pan. Heat over medium heat.
3. Add onion. Add salt and pepper. Sauté for 2–3 minutes.
4. Stir in peanut butter, tomato paste, and tomato.
5. Add a dash of cayenne pepper*.
6. Add spinach and peanuts. Stir.
7. Add water or stock.
8. Cover and simmer, stirring occasionally, for 10–15 minutes.
Dried chili pepper. It’s spicy hot!
Serve the hot stew over rice. (Cook the rice according to directions on the package.)
Serves 5–6.
Cook’s Tip
Slice and peel off the papery covering of the onion, then slice the white layers.
