Serves 4 to 6

  • 2 pounds fresh spinach
  • 2 tablespoons butter
  • 1 cup finely chopped onions
  • 1 cup coconut milk
  • ½ teaspoon Brother Bru Bru’s African Hot Pepper Sauce
  • ½ cup unsalted, roasted peanuts, pulverized in a blender

Wash the spinach, under cold running water. Trim away any bruised or blemished spots and strip the leaves from their stems. Place the spinach in a heavy 4 or 5-quart casserole, cover tightly and cook over moderate heat for about 10 minutes, or until the spinach is tender. Drain the spinach in a sieve, then squeeze it completely dry a handful at a time. Chop the leaves coarsely and set aside.

In a heavy 10 to 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft but not brown. Watch carefully for any signs of burning and regulate the heat accordingly. Stir in the coconut milk, Brother Bru-Bru’s African Hot Pepper Sauce and peanuts, and bring to a simmer over moderate heat.

Reduce the heat to low and, stirring frequently, cook uncovered for 2 to 3 minutes. Add the spinach and cook for 4 or 5 minutes longer, until it is heated through. Taste for seasoning. Transfer the spinach to a heated bowl and serve at once.