475g finely chopped spinach

250g peanut butter

1 large onion, finely chopped

3-4 cloves of garlic, minced

2.5cm piece of fresh ginger, minced

2 ripe tomatoes, chopped

1 red pepper, chopped

1-2 hot chili peppers (adjust to your preferred level of spiciness), minced

60ml vegetable oil

240ml vegetable broth or water

5g ground cayenne pepper

5g ground coriander

5g ground cumin

Salt and black pepper to taste

Step 1

In a large, heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Step 2

Add the minced garlic, ginger, and hot chili peppers to the pan. Sauté for another 2-3 minutes, or until the mixture becomes fragrant.

Step 3

Stir in the chopped red bell pepper and tomatoes. Cook for about 5-7 minutes until the vegetables soften and the tomatoes break down.

Step 4

Add the peanut butter to the pan and mix it thoroughly with the vegetables. Continue to cook and stir for a couple of minutes to form a thick, aromatic paste.

Step 5

Pour in the vegetable broth (or water) to create a sauce with a smooth consistency. Stir well to combine.

Step 6

Add the chopped spinach to the sauce. Continue to cook and stir until the greens wilt and the sauce thickens, usually for about 15-20 minutes. If the sauce gets too thick, you can adjust the consistency by adding more water or vegetable broth.

Step 7

Season the sauce with ground cayenne pepper, ground coriander, ground cumin, salt, and black pepper. Adjust the seasoning to your taste, and adjust the spiciness by adding more cayenne if desired.

Step 8

Allow the sauce to simmer for an additional 5-10 minutes, ensuring all the flavours meld together.

Step 9

Serve your Vegetarian Palava Sauce over cooked rice or boiled yams.