Greens smothered in peanut butter is an authentic African side dish that is finger-licking good. I’m not kidding y’all; It’s out of this world delicious.
You don’t have to travel to Africa to enjoy some of its cuisines. With a spoonful of peanut butter to nearly everything you cook, you can bring a taste of Africa to your own kitchen. I think one thing all Africans can agree on is that, peanut butter is one glorious food. We love our peanut butter, and we add it to almost everything. We add it to stews, rice, greens, pumpkins, and sweet potatoes.
Leafy greens are a staple in the African diet, because they are readily available. Nearly every home in Zimbabwe has a garden patch full of leafy greens. In rural areas, people rely heavily on these greens because meat and other food supplies are not readily available. I grew up in the village, and meat was eaten mostly on special occasions. We lived on the produce that we grew, and we always had plenty. My grandmother was an amazing farmer, we grew every vegetable you can think of. Our common produce were kale, pumpkins, maize, peanuts, watermelons, beans, tomatoes, potatoes, sweet potatoes, rice and so many more.
I’m so excited to share this recipe with you all. In Zimbabwean we call it ‘muriwo une dove’. It brings back fond memories and takes me back to my grandmother’s kitchen. There are many variations to this recipe, but I chose to stay true to my grandmother’s recipe. In Zimbabwe, we serve this side dish with sadza (pap) but you can also serve it with rice. Use your favourite greens, I love kale which is what I have used for this recipe. If you use spinach, or swiss chard, reduce cooking time to 5 – 10 minutes. Check out this recipe for pumpkin leaves.
- 1 big bunch greens (spinach, kale, pumpkin leaves, swiss chard)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, roughly chopped
- 2 tablespoon peanut butter
- Chilli flakes (optional)
- 1/2 cup water
- Salt, to taste
- Roughly chop kale including the ribs. Chop the tomatoes, and peel and chop garlic and onions.
- Bring water to a large pot, add a little bit of salt and bring to a boil. Add the kale, tomatoes, onion and garlic. Cover the pot with a lid and cook for 10 - 20 minutes or until the kale is tender (I like my kale crunchy so I only cook for about 10 minutes).
- In a small bowl mix the peanut butter with a little bit of hot water to make a sauce. When the greens are cooked, add the peanut sauce and stir constantly until the greens are coated in the peanut sauce.
- Season to taste with salt and chilli.
- Serve with rice or sadza. Enjoy