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Congolese fumbwa, spinach with peanut and dried shrimp

Name: Congolese fumbwa, spinach with peanut and dried shrimp
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Spinach; 40 g Dried shrimp; 120 g Peanut paste; 2 tbsp Palm oil; 1 Onion; 1 Chili pepper

Preparation time: 40 min
Servings: 4 servings

Ingredients

4 servings

Spinach — to buy500 g
Dried shrimp — to buy40 g
Peanut paste — to buy120 g
Palm oil — to buy2 tbsp
Onion — to buy1
Chili pepper — to buy1

Preparation

Wash the spinach, drain it well and roughly chop it.
Soak the dried shrimp in warm water for 10 minutes then drain.
Heat the palm oil in a pot, sauté the sliced onion for 3 minutes.
Add the dried shrimp and sauté 2 minutes to flavour the oil well.
Stir in the chopped spinach and the peanut paste diluted in 150 ml of hot water, mix well.
Add the chili, cover and simmer over low heat for 15 minutes, stirring from time to time, until the sauce is thick and smooth.
Adjust the seasoning and serve hot with rice or kwanga.