Mseto (Stewed Spinach)
In Tanzania, mseto is a lentil and coconut stew, but our chef knows it as a cozy spiced spinach topping for couscous. Choose a curry powder that suits your palate — mild, hot or tangy flavors all work nicely with this simple combination.
- 1 large onion, coarsely chopped Add to list
- 2 tablespoons high-heat oil Add to list
- 3 bunches fresh spinach - washed, dried and coarsely chopped Add to list
- 2 tomatoes, coarsely chopped Add to list
- 1 teaspoon curry powder Add to list
- Salt and black pepper, to taste Add to list
- 1 cup water Add to list
- 1/4 cup creamy peanut butter Add to list
- Steamed couscous, for serving Add to list
In a heavy-bottomed pot or large fry pan with lid, sauté onion in oil over medium heat until soft. Add spinach, tomatoes, curry, salt and pepper. Cover and cook for about 5 minutes.
Add water and stir in peanut butter. Lower heat and cook for another 10 minutes. Serve with steamed couscous.
Note: Use natural, puréed peanut butter; no sugar or salt.
Recipe by, Author of "Authentic African Cooking" and former PCC Cooks instructor