ready in: 30-60 minutes
recipe id: 33038
cook method: stovetop
2 chicken stock cubes
4 cloves garlic
1 Scotch Bonnet chili pepper
2 tablespoons butter or margarine
1/2 pound spinach leaves
17 cups water
Finely chop the onion and garlic. Drain and chop the washed spinach leaves.
Melt butter and fry the garlic and onion until soft and golden. Add two cups of water and heat for 2 minutes. Add the spinach leaves, chicken stock, and the finely sliced chili to the saucepan and bring to the boil.
Then add more water (about 15 cups or so), lower the heat and simmer covered for about 30 minutes. Serve piping hot with bread rolls.
nutritionNutritional data has not been calculated yet.
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