Ifisashi n'Ubwoko (Rwandan Peanut Spinach Stew with Mushroom)

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup sliced mushrooms
• 2 bunches of spinach, washed and chopped
• 1 cup peanut butter
• 2 cups water
• Salt to taste
• Black pepper, to taste

Ingredients for 4 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.

   Stovetop
2. 2

   Add the sliced mushrooms to the pot and cook for a few minutes until they begin to soften.

3. 3

   Add the chopped spinach to the pot and stir well to combine with the mushrooms and onion mixture.

4. 4

   In a separate bowl, whisk together the peanut butter and water until smooth. Pour the peanut sauce mixture into the pot.

5. 5

   Stir the ingredients together, ensuring that the peanut sauce coats the spinach and mushrooms evenly.

6. 6

   Season with salt and black pepper to taste. Stir well to incorporate the seasoning.

7. 7

   Reduce the heat to low and let the stew simmer for about 15–20 minutes, allowing the flavors to meld together and the spinach to wilt.

   Stovetop
8. 8

   Taste and adjust the seasoning if needed.

9. 9

   Remove from heat and transfer to a serving dish.

10. 10

    Serve hot with steamed rice or ugali.