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2 bunches spinach; washed and chopped
2 medium onions; chopped
1 medium green pepper; cleaned and chopped
5 medium potatoes; peeled and chopped
4 cups boiling water
Oil and/or butter for frying
Aromat for seasoning


20 Minutes


• Wash and rinse the spinach very well until the water is clear and no more sand remains on the spinach.
• Remove and discard the bottom of spinach leaf stems, and chop remaining leaves fine.
• Place spinach in large pot, pour the boiling water on top and close the lid. Switch the plate on high and bring to the boil.
• Clean and chop the onions, green pepper and potatoes.
• Add potatoes to the spinach and close the lid tightly. You may place a heavy weight on the lid until the spinach starts settling in the pot.
• Turn the heat down to medium and boil for 20 minutes or until potatoes are soft.
• Drain very well until no water remains.
• Meanwhile, fry onions and green pepper in a pan with oil and/or butter until slightly browned.
• Add onions, green pepper and pan juices to spinach and mash roughly with Aromat to taste. Do not add any other seasonings.
• Serve hot with putu or rice.