#african and #zimbabwe Dinner with Chef Kuchi Part 1 to celebrate the #UN #International #youth Day

peanut butter

🥗Healthier: natural almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter offers a nut-free alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often more affordable.

green bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a cost-effective substitute.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and convenient.

Rinse rice under cold water until water runs clear.

Combine rice and water in a pot and add salt.

Bring to a boil over medium heat, then reduce to low and cover.

Cook until rice is tender and water is absorbed, about 15-20 minutes.

In a separate pan, heat vegetable oil over medium heat.

Sauté chopped onion and garlic until fragrant, about 3-4 minutes.

Add diced green bell pepper, carrot, and tomato; cook until softened, about 5 minutes.

Stir in peanut butter until well combined with vegetables.

Add cooked rice to the peanut butter mixture and mix thoroughly.

Pour in vegetable broth to achieve desired consistency, stirring gently.

Season with black pepper and chili pepper to taste.

Fold in fresh spinach until wilted, about 2 minutes.

Serve warm, garnished with additional coriander if desired.

Cooking Techniques

Spice Level:

Allergens