Guinean Spinach Sauce is a traditional Equatorial Guinea recipe for a classic sauce of smoked fish, spinach an hot chillies in a peanut butter and palm oil base that's typically served as an accompaniment to fish. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinea version of: Guinean Spinach Sauce.
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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
Method:
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.
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