Cooking Spinach Peanut butter soup served with posho (ugali)#Ugandan

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile while sunflower seed butter is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is a budget-friendly option.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, and collard greens are often more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is a cost-effective substitute.

Chop the spinach and mushrooms.

Boil water with a rock stone and soda-bub cabinet.

Add mushrooms to boiling water and cover to cook.

Chop the spinach while mushrooms are boiling.

Add spinach to the pot with mushrooms and cover to cook down.

After a few minutes, add chopped tomatoes and onions to the pot.

Cook for two more minutes until the mixture is ready.

Add peanut butter and adjust the thickness to preference.

Return to low heat for three minutes to combine flavors.

Prepare posho (ugali) using maize flour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens