Instructions

1. 1
   In a large pot, heat the vegetable oil over medium heat.
2. 2
   Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
3. 3
   Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender.
4. 4
   Meanwhile, in a blender or food processor, blend the shelled peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency.
5. 5
   Add the peanut paste to the pot with the cooked vegetables. Stir well to combine.
6. 6
   Pour in enough water to reach your desired consistency for the stew. Stir to mix the water with the peanut and vegetable mixture.
7. 7
   Season the stew with ground cayenne pepper, ground cumin, ground paprika, and salt to taste. Adjust the seasoning according to your preference.
8. 8
   Let the stew simmer for about 15–20 minutes, stirring occasionally, to allow the flavors to meld and the stew to thicken.
9. 9
   Add the chopped spinach to the pot and stir to incorporate it into the stew. Cook for an additional 5 minutes until the spinach wilts and becomes tender.
10. 10
    Remove the pot from the heat and let the stew rest for a few minutes before serving.