PREP: 15 MINS
COOK: 45 MIN
SERVE: 6 TO 8
2 large chicken breasts cut into cubes
1 mackerel tin fish or any cooked boneless fish (optional)
2 kg of frozen spinach leavers
2 tablespoon of smooth peanut butter
1 cup of water
600ml of palm oil
2 large onion diced
4 Maggie cubes
1 scotch bonnet chilli chopped
Couple of whole scotch bonnets to add at the end (optional)
Salt to taste
In a reasonable cooking pot add the frozen spinach and cover with water and bring to a boil until ice fully dissolved from the spinach.
Strain the spinach under running water until it cooled to handle.
With two hands squeeze the water out of the spinach and set aside.
Add the palm oil into a cooking pot over medium high heat.
When the oil is hot adding the chopped onion and sauté until they are softened. Then add the chopped chillies and stir for 1 min.
Add the chicken cubes and sauté for 5 mins stirring constantly until cooked through.
Add the mackerel fish and combine with the chicken.
Now add the spinach into the pot with one cup of water and bring to the boil
When started to boil break the Maggi cubes finely with your fingers and add to the spinach. Cover and let it boil for 5 mins.
Now add the 2 tablespoons of smooth peanut butter onto the surface of the spinach DO NOT MIX THROUGH.
Allow it to dissolve and spread it around the surface with a tablespoon making sure it stays at the top.
Cover and let it simmer on medium low heat for 15 mins.
Now combine by stirring the peanut butter with the spinach and cover to simmer for another 15 mins.
The reason I am using this process is to avoid the peanut butter to sink in and stick to the bottom of the pot and burn.
After 15 mins you will start to notice the oil is starting to float more to the top.
Now lower the heat and add the whole chillies into the pot cover for another 5 mins so the chillies cook through.
After 5 mins uncover and let it simmer on low heat without the led until the water had evaporated fully and the palm oil is well exposed. The stew is ready.
Remove from heat and serve it with cooked rice and enjoy.