Ragoût aux épinards (Spinach Stew) is a traditional Central African Republic recipe for a classic vegetarian stew of spinach with bell peppers in a tomato, onion, chilli and peanut butter base. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Spinach Stew (Ragoût aux épinards).
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Ingredients:
2 small onions, chopped
2 tbsp oil
2 tomatoes, blanched, peeled and sliced
1 green bell pepper, chopped
1kg fresh spinach, chopped
1 tsp salt
2 hot chillies, sliced
4 tbsp peanut butter
Method:
Heat the oil in a stewing pan, add the onions and fry for about 6 minutes, or until golden brown. Stir in the tomatoes and bell pepper and fry for 1 minutes.
Now add the spinach, salt and hot chillies. Cover and reduce to a low simmer then cook the mixture for 5 minutes.
Thin the peanut butter with 10 tbsp hot water then stir this into the contents of the pot. Continue cooking gently for 10 minutes more, stirring frequently. If the stew looks like its thickening too quickly thin down with hot water.
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