Ifisashi — Print Recipe — The Culinary Codex

Fresh leafy greens simmered in a rich, creamy groundnut sauce until tender and coated in nutty flavor, served alongside nshima.

Ingredients

1 large bunch rape or pumpkin leaves, chopped
1 cup roasted peanuts, ground to paste
1 large tomato, chopped
1 medium onion, diced
Salt to taste
1 cup water

Instructions

1 Wash and chop leafy greens into small pieces, removing any tough stems.
2 Boil greens in salted water for five minutes until slightly wilted, then drain excess water leaving about half a cup.
3 Add chopped tomato and onion to the greens and cook for five minutes over medium heat.
4 Stir in ground peanut paste, mixing thoroughly until the sauce coats all the greens evenly.
5 Simmer on low heat for ten minutes, stirring occasionally to prevent sticking.
6 The sauce should be thick and creamy. Serve hot as a relish with nshima.

Did You Know?

Nearly every Zambian household has their own preferred ratio of peanuts to greens, and debates about the ideal consistency are common family discussions.