Recipe by Jessica Bart-Williams
"This is my mother-in-law's recipe. She resides in Freetown, Sierra Leone. If you have trouble getting the consistency, simmer for a bit without the lid. Serve over rice or with bread."
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green bell pepper, cut into chunks
habanero pepper, or more to taste
light virgin palm oil
peanut butter, or more to taste
fresh spinach, cut into thin strips
Hope you're not overly sensitive about alterations...but I can't eat bell peppers...so I deleted that item. I used home-canned turnip greens instead of fresh spinach and all we can say is: "WOW...this was very good!" I'm sure the original recipe would be very great as well...but I had to make do with what I had. Hubby was initially hesitant to try...but after an initial bite...dug in with so much enthusiam there were no leftovers!
Yummy! Everyone in my family loved this even the children! It has just the right kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Mommy Bart-Williams' Spinach Leaves
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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