Greens with Green Pepper

Another recipe for greens the African way: with a peanut sauce. Dishes like this are common all over Sub-Saharan Africa.

What you need

oil for frying
one onion, finely chopped
one sweet green pepper (or bell pepper), chopped
one ripe tomato, chopped (or canned tomato, drained)
one to two pounds spinach, cleaned, stems removed -- or -- cassava leaves ( Feuilles de Manioc), kale, collards, turnip greens or similar; cleaned, stems removed, and parboiled
salt, black pepper, cayenne pepper or red pepper (to taste)
one-half cup peanut butter (or peanuts)

What you do

If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add enough water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender. Add tomato and spinach or greens and a quarter cup of water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally. Add spices and peanut butter or peanut paste. Reduce heat to lowest possible. Stir until sauce is smooth.
Serve with Fufu.

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