Sadza ne Muriwo une Dovi

Ingredients

• 400g white maize meal (mealie meal)
• 1.3 litres water
• 1/2 tsp salt for the sadza
• 600g covo, collard greens or kale, stems removed
• 4 tbsp smooth unsweetened peanut butter
• 2 tbsp oil
• 1 large onion, chopped
• 3 tomatoes, chopped
• 2 garlic cloves, chopped
• 250ml water for the greens
• 1 tsp salt
• 1/2 tsp black pepper

Before you cook

• Strip the greens off their stems, stack the leaves, roll them and slice them into ribbons.
• Wash the sliced greens well and drain them.
• Chop the onion, garlic and tomatoes.
• Loosen the peanut butter in a bowl with 4 tbsp of warm water until it is pourable.

Steps

1. Heat the oil in a saucepan over medium heat and cook the onion for 6 minutes until soft.
2. Add the garlic and cook for 1 minute.
3. Tip in the chopped tomatoes and cook for 7 minutes until they break down into a sauce.
4. Add the greens with 250ml water, the salt and the pepper, then cover and cook for 10 minutes.
5. Stir the loosened peanut butter through the greens.
6. Simmer uncovered for 10 minutes, stirring often, until the sauce thickens and glosses and the oil starts to separate a little at the edges.
7. Taste for salt and set the pan aside covered.
8. Bring the 1.3 litres of water and 1/2 tsp salt to a rolling boil in a heavy pot.
9. Whisk in a quarter of the maize meal and cook this thin porridge for 3 minutes.
10. Add the rest of the maize meal in two or three additions, beating hard with a wooden spoon after each.
11. Keep turning and pressing the thickening mass for 10 minutes over low heat until it pulls away from the sides of the pot.
12. Check by pressing a spoon into the surface, which should hold its shape and look glossy rather than grainy.
13. Wet your hands, shape the sadza into a smooth dome, cover the pot and let it steam for 3 minutes.
14. Turn the sadza out onto a plate and serve with the peanut greens, tearing off pieces by hand to scoop.