- 2 onions, chopped
- 1 green bell pepper, cut into chunks
- 1/4 habanero pepper, or more to taste
- 3 tablespoons light virgin palm oil
- 1/2 cup water
- 1 tablespoon peanut butter, or more to taste
- 2 cubes chicken bouillon
- 1 teaspoon salt
- 2 bunches fresh spinach, cut into thin strips
- Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
- Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
- Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.