About this Dish
Leafy greens stewed in rich ground peanut sauce.
History & Origin
Ifisashi showcases how groundnut (peanut) sauce is used across southern Africa to enrich and thicken vegetable stews, a Zambian dinner-table staple.
IngredientsServes 2
🌿Fresh pumpkin leaves (or spinach/kale as substitute), 500g roughly chopped
🥜Raw groundnuts (peanuts), 200g shelled
🧅Medium onion, 1 finely chopped
🍅Medium tomatoes, 2 roughly chopped
🧄Garlic cloves, 2 minced
🌶️Fresh chilli, 1 finely chopped (optional)
🧂Salt, 1 teaspoon or to taste
💧Water, 250ml
🫒Cooking oil, 2 tablespoons
Method
1
Start by dry-roasting the raw groundnuts in a pan over medium heat for about 5-7 minutes, stirring constantly until they turn golden and smell nutty. Allow them to cool slightly, then rub off the skins and grind them using a pestle and mortar, blender, or food processor into a coarse powder — don't over-blend, you want some texture.2
Heat the cooking oil in a large pot over medium heat. Add the chopped onion and fry for 4-5 minutes until soft and translucent, then stir in the garlic and chilli and cook for another minute.3
Add the chopped tomatoes to the pot and stir well. Cook for about 5 minutes until the tomatoes break down into a soft, thick base, stirring occasionally to prevent sticking.4
Pour in the water and bring to a gentle simmer. Stir in the ground peanuts gradually, mixing well so they dissolve into the sauce without lumping — the mixture will thicken into a rich, creamy gravy.5
Add the chopped pumpkin leaves or greens to the pot and stir them through the peanut sauce. Cover and cook on low-medium heat for 8-10 minutes, until the greens are tender and have soaked up all the flavour.6
Season generously with salt to taste and give everything a good stir. If the sauce feels too thick, add a small splash of water to loosen it to your liking.7
Serve hot alongside nshima (stiff maize porridge), rice, or boiled cassava for an authentic Zambian meal.User Reviews
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