Mommy Bart-Williams Spinach Leaves

2 onions, chopped

1 green bell pepper, cut into chunks

¼ habanero pepper, or more to taste

3 tablespoons light virgin palm oil

½ cup water

1 tablespoon peanut butter, or more to taste

2 cubes chicken bouillon

1 teaspoon salt

2 bunches fresh spinach, cut into thin strips

Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.

Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.

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.