Although my ancestors played some role in the creation and certainly, of the popularization of southern food, it’s not solely theirs. Take sweet potatoes for instance… although a food native to America, they were made staples of southerners’ diets because African enslaved cooks were familiar with yams (not the same plant, it turns out, but similar) and used them in their recipes.
2 tsp. oil
Combine the broth, the peanut butter, the tomato paste, your lemon juice and garlic in a
pan, and simmer over low heat 1 to 2 minutes.
Once that’s done, and your potatoes are done baking, take the potatoes out of the oven and scoop out the flesh into a pot or bowl. Add the Cumin, salt, and pepper.
Once you’ve finished ALL the three lovely, delicious pieces, layer the potatoes, spinach, and sauce in a shallow bowl and serve. You can garnish with some salty crushed peanuts.