Combo (Spinach, Peanut Butter & Tomato Stew)
The Quirky Foodster Team
Ingredients
- Fresh spinach or collard greens, washed and shredded — 500 g (1 lb)
- Smooth natural peanut butter — 120 g (1/2 cup)
- Large tomatoes, blended or finely chopped — 2
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp (30 ml)
- Water or vegetable stock — 500 ml (2 cups)
- Salt, or to taste — 1 tsp (5 ml)
- Chili powder (optional) — 1/2 tsp (2.5 ml)
Method
- Heat the oil in a large pot over medium heat and sauté the onion until soft and translucent, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomatoes and cook for 8-10 minutes until they break down into a thick sauce.
- Whisk the peanut butter with a little warm water until smooth, then stir it into the pot.
- Add the water or stock, salt and chili powder, and bring to a gentle simmer.
- Fold in the shredded greens and simmer uncovered for 12-15 minutes, stirring occasionally, until the greens are tender and the sauce has thickened.
- Serve hot over asida or with kisra for scooping.
Introduction: Combo brings together three ingredients that define South Sudanese cooking: leafy greens, ground peanuts, and ripe tomato.
Cultural Background: Combo brings together three ingredients that define South Sudanese cooking: leafy greens, ground peanuts, and ripe tomato. Simmered into a thick, savoury stew, it is a lunchtime staple eaten with a mound of asida or kisra, and it is one of the easiest ways for a home cook anywhere to taste the peanut-forward character of the region's cuisine.
Tips: Thin the peanut butter with warm water before adding it, so it blends into the sauce rather than clumping. Reduce the stew slowly – a rushed simmer leaves the peanut sauce thin and greasy rather than rich.
Variations: Add cubed cooked chicken or smoked fish for a heartier main. Use kale or Swiss chard if collard greens or spinach are unavailable. Fully vegan as written; add smoked fish or chicken for a non-vegetarian variation only.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of water if the sauce has thickened too much.
Nutrition: Approx. 240 kcal, 8 g protein, 17 g fat, 15 g carbohydrate, 5 g fibre per serving.
FAQs:
Q: Can I use crunchy peanut butter?
A: Smooth is traditional and gives a silkier sauce, but crunchy will work and adds texture.
Q: Is this dish spicy?
A: It is mild as written; add extra chili powder or a chopped fresh chili for more heat.
- Fresh spinach or collard greens, washed and shredded — 500 g (1 lb)
- Smooth natural peanut butter — 120 g (1/2 cup)
- Large tomatoes, blended or finely chopped — 2
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp (30 ml)
- Water or vegetable stock — 500 ml (2 cups)
- Salt, or to taste — 1 tsp (5 ml)
- Chili powder (optional) — 1/2 tsp (2.5 ml)
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