Ifisashi de Zambie (céto) - La tendresse en cuisine

Updated at: Thu, 02 May 2024 02:23:02 GMT

Step 1

Wash the fresh spinach leaves in several baths.

Step 2

Pour the oil into a sauté pan and grate the garlic cloves. Let them cook for a minute to make them softer in perfume.

Step 3

Finely chop the onion.

Step 4

Add the chopped onion to the sauté pan with two powdered Kub broths.

Step 5

Pour the diced tomato into the sauté pan and cook for about 10 minutes over low heat. Stir often.

Step 6

Add a teaspoon full of tomato concentrate.

Step 7

Weigh the peanuts and mix them to reduce them to powder.

Step 8

Pour this powder over the tomatoes and mix.

Step 9

Drain the spinach.----- Then add them to the sauté pan to make them fall. Stir constantly with the sauce at the bottom so that it does not attach. Add there the scotch-bonnet pepper just washed but not cut. Simmer covered and in small broths for about 20 minutes.

Step 10

Serve hot with peanuts.

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