|2||medium||tomatoes, (peeled, or tinned)|
|4||tablespoons||peanut butter, (not sweet!)|
|1||salt, to taste|
|1||pepper, to taste|
|1||oil, for frying|
|Slice the onions and fry in oil until soft. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.|
Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 – 10 minutes, stirring and adding water if necessary to prevent sticking.