Side Servings

Ditloo with spinach and peanut butter

Full StarFull StarFull StarFull StarFull Star
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

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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.

Find more nut recipes here.

Photographs: Jan Ras
Food assistant: Dani Smith

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

View all recipes


Load more