Congolese Pondu Mushroom Stew

Ingredients

• 10 oz mushrooms, sliced
• 8 cups chopped spinach or cassava leaves
• 1/2 cup smooth peanut butter
• 3 tbsp neutral or red palm oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 3 ripe tomatoes, diced
• 1 red chili, minced
• 1 tsp smoked paprika
• 2 cups vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat 2 tablespoons of the oil in a wide pot over medium-high heat and cook the mushrooms in a single layer, undisturbed for 3 minutes, then stirring, for 8 minutes total, until browned and dry. Lift them out.
3. Add the remaining oil and the onion and cook for 6 minutes until soft, then the garlic and chili for 30 seconds. Take the pot off the heat and stir in the paprika for 20 seconds.
4. Add the tomatoes and cook for 8 minutes until they collapse and the oil separates at the edges.
5. Add the greens in handfuls, letting each batch wilt, then pour in the stock and simmer for 15 minutes, until the greens are completely soft.
6. Whisk the peanut butter with 1/2 cup of the hot cooking liquid in a bowl until smooth and pourable, then stir it back into the pot. Added straight from the jar it seizes into lumps that never disperse.
7. Return the mushrooms and simmer, uncovered, over low heat for 12 to 15 minutes, stirring often so the peanut butter does not catch, until the sauce is thick, glossy, and the oil rises to the surface.
8. Season with salt and lime and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.