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Leaf Sauce (West Africa)

2 lbs ground beef
3 onions
4-5 garlic spike
1 pack fresh spinach (they use local leafs that we can't find here)
1/4 - 1/2 cup peanut paste

Brown your beef, onions (cut 1/8 to 1/4") and garlic until onions
are translucid. The heat should not be too high so the onions don't
burn but not too low so that the meat doesn't boil in the pan.
Clean and wash your spinash. Cut the larger leaves but don't cut
them too fine 2-3". Add you spinash to your beef reduce the heat
and cook for about 5 minutes. All you have to do in the end is to
thicken the juice made by the spinaches with the peanut paste.
The sauce should remain fairly liquid.

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