Recipe: Delightful Dobi, A New Winter Classic!

posted on February 1, 2012

For Christmas this year I received the wonderful gift of good food – a cookbook.  The author, Troth Wells takes you on a global vegetarian journey in his book, “One World Vegetarian Cookbook”.  The other night my husband picked a definite tummy pleaser that we gave 5 stars!  It was super easy, quick, extremely nutritious and DELICIOUS!

Dobi is a staple veggie dish from Zimbabwe usually served with maize (or ugali – a corn based meal).  Even if you are not a huge fan of veggies, the addition of a small scoop of peanut butter makes this dish truly savoury and full of flavour! We enjoyed it atop brown rice (as ugali is something I only experienced in Kenya).

I have adapted the recipe to our liking.  It is definitely worth a try!  Great pick hunny!

Dobi – Spinach and Tomato

Serves 2; Prep 10 mins; Cooking 10 mins


1 onion, chopped

8-10 mushrooms, sliced

2 cloves of garlic, chopped

4-6 fresh tomatoes chopped (or 1 can of tomatoes)

1 tsp Thyme

1 tsp basil

1 tsp Rosemary

½ fresh green chilli de-seeded and chopped (OR a great trick is to use ½ jar of spicy salsa for the zip!)

3 cups of spinach (can substitute chard) chopped

1-2 tbsp natural peanut butter (smooth)

Salt and pepper to taste

  1. Fry the chopped onion and mushrooms in a cooking oil until soft
  2. Add tomatoes, garlic, herbs and season to taste.  Add the chilli or salsa.  Simmer 5 minutes.
  3. Add spinach.  Simmer until tender.
  4. Add peanut butter (start with 1 tbsp and then add more to your taste).  Stir until PB is evenly mixed.
  5. Serve over brown rice or quinoa.