2 bunches of spinach (cleaned and chopped)
150 g (5.3 oz) Peppadew® piquanté peppers (chopped)
2 onions (sliced)
100 g (3.5 oz) ground cashews (almost into a paste)
100 ml (3 oz) cream
15 ml (1 tsp) garlic (chopped)
50 ml (3 1/2 tbsp) olive oil
1 cup water
Ground black pepper
In a large pot heat up the oil, add the onions and sweat for 2 min. Add the garlic, spinach and water and let the spinach boil down for 7-10 min.
Add the Peppadew® piquanté peppers, ground nuts and cream, mix until well bound, approximately 3-5 min. Season and Serve.