Spinach with peanut butter

Asparagus with nettle sauce

• 1 KG SPINACH
• 2 TOMATOES, chopped
• 1 ONION, chopped
• 1 BELL PEPPER, chopped
• 1 CHILI PEPPER, chopped
• 4 TBSP PEANUT BUTTER

• 300 GRAM ASPARAGUS, peeled
• 50 GRAM YOUNG NETTLE LEAVES
• 1/2 LEEK, sliced
• 1 CUP CREAM
• PINCH OF NUTMEG, grated

Stir fry the onion, the bell pepper and the red pepper for 3 minutes. Add the tomatoes, simmer for 5 minutes. Add the spinach and cook on low heat until the spinach has shrunk. Mix the peanut butter with 2 tablespoons of water and add this to the spinach. Heat for 1 minute.

This is a recipe from the Central African Republic (CAR). Already in 1000 BC, CAR was populated by Ubangian speaking people. In 1889, the French built a post in Bangui, and occupied the country, but on 13 August 1960, the country became independent again. Click on culinary calendar for more links between cooking and history.

Stir fry the leek and the nettles for 3 minutes. Puree this mixture; add the nutmeg, cream and salt and pepper to taste. Bring this sauce to the boil, arrange the asparagus in the sauce and simmer for 15 minutes. Serve the asparagus with the sauce.