Vegetarian Ndole With Spinach And Peanuts
A rich, creamy Cameroonian-inspired stew featuring bitter greens and savory ground peanuts, adapted for a vegetarian diet.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 500 grams Fresh Spinach
- 2 cups Raw Peanuts (blanched)
- 1 unit Onion (large)
- 4 units Garlic cloves
- 1 inch Ginger (fresh)
- 1/4 cup Vegetable oil
- 1 cup Vegetable broth
- 1 unit Habanero pepper(optional)
- 1 teaspoon Salt
- 1 unit Bouillon cube (vegetable)
Instructions
- 1
Soak the blanched peanuts in warm water for 15 minutes, then blend into a smooth paste with a little water.
- 2
Wash the spinach thoroughly, blanch in boiling water for 2 minutes, drain, and chop finely.
- 3
In a large pot, heat the vegetable oil and sauté half of the sliced onions until translucent.
- 4
Add the blended peanut paste to the pot and cook on low heat for 10 minutes, stirring constantly to prevent burning.
- 5
Stir in the minced garlic, ginger, and the remaining chopped onions, then add the vegetable broth and bouillon cube.
- 6
Add the chopped spinach to the peanut mixture and stir well to combine.
- 7
Simmer the mixture on low heat for another 15 minutes until the stew thickens and the flavors meld.
- 8
Adjust salt to taste and serve hot with fried plantains or boiled yams.
Nutrition per Serving
410
Calories
16g
Protein
18g
Carbs
32g
Fat
7g
Fiber
4g
Sugar
680mg
Sodium
Ratings & Reviews
No ratings yet
