White Bean, Spinach and Groundnut Sauce

From South of the Sahara (Traditional cooking from the lands of West Africa) by Elizabeth A. Jackson. Peanut butter thickens this simple sauce and blends well with the spicy flavors. You can serve it with rice, fufu or tuwo. Serves 4.

½ cup dry, white beans or black-eyed peas, or 1½ cup cooked beans
2 tablespoons peanut oil or palm oil
1 small onion, chopped
½ teaspoon ground red pepper
½ teaspoon salt
½ teaspoon ginger
1 tablespoon tomato paste
2 cups broth
½ lb. fresh spinach, stemmed & chopped (4 cups) OR 5 oz. frozen OR 1 cup cooked spinach
1 tablespoon smooth, unsweetened peanut butter

If you are using dry beans, cover with water in a saucepan and bring to a boil. Simmer until tender, about 1 hour. Drain and set aside. Heat oil in a large skillet or fry pan. Add onion and cook over medium-high heat for 5 minutes. Add red pepper, salt, ginger, and tomato paste to skillet. Mix well and continue to simmer. Add beans, 1½ cups broth and spinach to skillet. Cover and cook 5 minutes until spinach is wilted. Mix peanut butter with remaining ½ cup broth. Add this mixture to skillet and combine well. Bring mixture to a boil and simmer over medium heat just until thickened about 10 minutes.

RECIPES FROM THE
MISSION COMMITTEE
WEST AFRICAN LENTEN MEAL

Held March 21, 2004

White Bean, Spinach and Groundnut Sauce

Groundnut Stew

Abidjan Cabbage Salad

Johnnycakes (Journeycakes)

Banana Chutney