Mommy Bart-Williams' Spinach Leaves

Ingredients

• 2 cubes chicken bouillon 
• 1  bell pepper green cut into chunks
• 0.3  habanero pepper to taste
• 2  onions chopped
• 3 tablespoons virgin palm oil light
• 1 tablespoon peanut butter to taste
• 1 teaspoon salt 
• 2 bunches pkt spinach fresh cut into thin strips
• 0.5 cup water 

Equipment

• pot
• blender

Directions

1. Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
2. Transfer the onion mixture to a stock pot.
3. Add water, peanut butter, bouillon cubes, and salt to the onion mixture.
4. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
5. Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.