1Habanero Peppers Optional. Leave the pepper whole, or use scotch bonnet pepper.
Place the jute leaves in a colander and wash the jute leaves 3 times to cut down on the bitterness of the leaves. Set asdie. On the instant pot, click on Sautee and set the time to 30 minutes. Add the olive oil. When heated, add the onions and garlic. Cook for 2 minutes; stirring constantly. Then add the tomato paste. Continue to stir to dissolve the paste.
Alternatively add the jute leaves and spinach, stirring in between each batch. Then add the Epis, salt, ground pepper, Better Than Bouillon Vegetable Paste, and lemon juice. Stir well to combine.
Add the water or broth. Then add in the Habanero Pepper; leaving the pepper whole. Click on cancel. Cover the instant pot with the lid. Turn the knob to "sealing" then click on "pressure cook" and adjust the time for 50 minutes. Quick release. Stir. Taste. Adjust seasoning if needed. Then serve warm over white rice and enjoy!
When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving.