There are many variations on African Stew. This recipe is my favorite and it's fool proof every time.
I use filtered water and buy all organic products. This recipe is vegan and full of protein from the spinach and the peanut butter. I sometimes toss in cubed tofu to up the ante. It's delicious and filling. Let me know how you like it!
In a large spot soften 4 small onions and 2 green bell peppers that have been cut into pieces in one cup of water.
After they are soft, add another two cups of water, two 28 oz cans of chopped tomatoes and spices. I use 1/2 teaspoon each of salt, cayenne pepper and red pepper flakes. You could use 4 red chiles that have been stemmed and seeded instead of the red pepper flakes. Bring to a boil then simmer for 15 minutes.
Add 8 oz of pure, organic nut butter. Peanut is traditional but you can experiment. OK to thin with a little hot water if it has been in the refrigerator. Simmer another 15 minutes.
(I add a sheet of paper towel on the top of a new jar of peanut butter to absorb the excess oil. In 15 minutes you are good to go).
Now add 20 oz spinach. I use organic and baby but you can use regular. You may want to stem it. Simmer another 15 minutes.
Taste. Adjust spices.
I let the stew sit 24 hours so the flavors 'get acquainted.'
It should be served over rice.