It sounds complicated, but it’s surprisingly easy to make.
Creamy Natural Peanut Butter
Spices, I use Jalapeno, Hot Indian Chili and Cumin
This dish is very good salted, but I usually add salt before eating as some peanut butters are already rather salty.
Rinse the beans in a colander until the bubbles dissipates.
Put half of the amount into a frying pan and mash them slightly. This is for the beans to absorb the spices, but this dish looks better if you have whole beans in it as well.
Add the rest of the beans along with water and several tablespoons of peanut butter and stir thoroughly.
The peanut butter and water mixes easier than you would think without oil separation. You should get a nice runny paste. Keep in mind that this will thicken as it cooks.
Add the spices and keep stirring as you let it boil up, lower the heat and leave to simmer for at least 10-15 minutes. You can add more water if you think it’s too thick and prefer a saucier dish.
Serve with baked sweet potato and sautéed spinach.