Zambian Ifisashi

Name: Zambian Ifisashi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 1 1/2 pumpkin leaves, collard greens, or mature spinach, washed and chopped; 1 1/2 raw unsalted peanuts, ground to a fine meal; 3 water, divided, plus more as needed; 1 medium yellow onion, finely chopped; 3 medium ripe tomatoes, chopped; 1 whole green chile, slit lengthwise, optional; 1 neutral cooking oil, optional; 1 fine salt, plus more to taste

AuthorDan MurungaCategoryMain Course, Vegetarian, ZambiaDifficultyBeginner

Leafy vegetables simmered in a rich creamy groundnut sauce, best served with nshima.

Yields6 ServingsUnitsDefault

Prep Time20 minsCook Time35 minsTotal Time55 mins

Finely ground raw peanuts give the most traditional texture; unsweetened natural peanut butter can be used when ground peanuts are unavailable. Pumpkin leaves are classic, while collards or mature spinach are practical substitutes. Stir frequently once the groundnuts are added so the sauce does not catch.

Ingredients

1 ½ lbs pumpkin leaves, collard greens, or mature spinach, washed and chopped

1 ½ cups raw unsalted peanuts, ground to a fine meal

3 cups water, divided, plus more as needed

1 medium yellow onion, finely chopped

3 medium ripe tomatoes, chopped

1 whole green chile, slit lengthwise, optional

1 tbsp neutral cooking oil, optional

1 tsp fine salt, plus more to taste

Directions

Place the ground peanuts in a bowl. Whisk in 2 cups of the water gradually until smooth and free of dry lumps.

Put the chopped greens, onion, tomatoes, chile, remaining 1 cup water, and optional oil in a heavy pot. Cover and cook over medium heat for 10 minutes, stirring once or twice.

Pour the groundnut mixture into the pot and stir thoroughly. Bring to a gentle simmer, then reduce the heat to low.

Cook uncovered for 20 to 25 minutes, stirring frequently and scraping the bottom of the pot, until the peanuts are cooked and the sauce is thick and creamy.

Add small splashes of water if the mixture becomes too thick before the greens are tender. The finished dish should be spoonable rather than dry.

Season with salt, remove the whole chile if used, and simmer for 2 more minutes.

Serve hot with nshima, rice, or boiled sweet potatoes.