Ditloo with spinach and peanut butter
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- Khanya Mzongwana
- 6
- Easy
- 10 minutes, plus overnight soaking time
- 2 hours
"Ditloo, or bambara nuts, are a legume indigenous to West Africa and South Africa. They’re deliciously creamy, with a texture similar to mashed potatoes once cooked." – Khanya Mzongwana
Ingredients
- 360 g bambara nuts
- 6 cups water
- salt, to taste
- 4 T canola oil
- 1 onion, finely chopped
- 1 clove garlic
- 1 t paprika
- 200 g spinach, thinly sliced
- 4 T peanut butter
Cooking Instructions
1. Soak the bambara nuts overnight, then drain. Place in a saucepan with the water and salt. Boil for 2 hours or until the bambara nuts are soft. Drain and set aside.
2. Heat the oil in a large pan. Gently fry the onion until softened, about 5 minutes. Add the garlic and paprika and sauté for a few minutes until the garlic is fragrant.
3. Add the cooked bambara nuts and stir in the spinach. Fry gently until the spinach is softened but still green, about 3 minutes. Spoon in the peanut butter, add 1/3 cup water and stir through well. Simmer until the sauce is thick. Remove from the heat and serve hot.
Photographs: Jan Ras
Food assistant: Dani Smith
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