Main
Oshiwambo-Style Spinach
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
- Feuilles de patate douce — to buy500 g
- Peanut paste — to buy3 c. à s.
- Onion — to buy1
- Tomato — to buy2
- Chili pepper — to buy1
- Olive oil — to buy1 c. à s.
- Salt — to buy1 pincée
Preparation
Strip the sweet potato leaves from their stems and wash them thoroughly in clean water to remove any trace of soil.
Roughly chop them with a knife, without mincing them too finely: they should keep a little texture once cooked.
Heat the oil in a large saucepan and sauté the sliced onion for 5 minutes, until golden.
Add the diced tomato and sliced chilli, and let it stew for 5 minutes, lightly crushing the tomato with a spoon.
Add the green leaves to the pan, cover and let them wilt for 6 minutes over medium heat, stirring once halfway through.
Thin the peanut paste with 100 ml of warm water until smooth, then stir it into the vegetables.
Let simmer uncovered for 10 minutes over low heat, stirring regularly, until the sauce thickens and coats the leaves well.
Season with salt to taste and serve hot alongside oshifima: the peanut paste softens the bitterness of the leaves and gives the dish its creamy character.