Ifisashi (Zambian Peanut and Greens Stew)

Ingredients

• 500g pumpkin leaves (or substitute young spinach, collard greens, or sweet potato leaves), washed and shredded
• 3/4 cup raw peanuts, ground into a powder (or 1/2 cup smooth natural peanut butter)
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 1/2 cups water
• 2 tbsp vegetable oil
• Salt, to taste

Before you cook

• Wash the pumpkin leaves thoroughly to remove any grit
• Strip any tough fibers from the stems and shred the leaves finely
• Finely chop the onion
• Chop the tomatoes
• Grind the raw peanuts in a food processor or with a mortar and pestle until they form a fine, slightly oily powder

Steps

1. Heat the oil in a large pot over medium heat
2. Add the chopped onion and cook, stirring, for about 3 minutes until softened
3. Add the chopped tomatoes and cook for another 3-4 minutes until they break down
4. Stir in the ground peanuts and mix until they coat the onion and tomato evenly
5. Pour in the water and stir to combine into a loose sauce
6. Bring the mixture to a gentle simmer
7. Add the shredded pumpkin leaves to the pot
8. Stir well so the leaves are coated in the peanut sauce
9. Cover the pot and simmer for 20-25 minutes, stirring occasionally, until the leaves are tender and the sauce has thickened
10. Season with salt to taste
11. Remove from the heat and serve hot alongside nshima