Ingredients
Equipment
Method
Cook Ifisashi:
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
- Add the garlic and tomatoes and cook for 5 minutes, stirring until the tomatoes begin to break down.
- Add the greens, broth, and salt. Cover and simmer for 12 minutes, stirring once or twice, until tender.
- Whisk the peanut butter with 1/2 cup of the hot broth from the pan, then stir it back into the greens. Simmer uncovered for 8 minutes until thick and glossy.
Make Nshima:
- Bring 3 cups of the water to a simmer in a medium saucepan. Whisk the remaining 1 cup water into 1 cup of the maize meal, then whisk this slurry into the saucepan.
- Cook for 5 minutes, stirring until smooth. Add the remaining maize meal gradually, stirring firmly, and cook for 8 to 10 minutes until thick enough to hold its shape.
Serve:
- Spoon the nshima onto plates and serve with the hot Ifisashi alongside.
Nutrition
Notes
- Natural peanut butter gives the cleanest savoury flavour; stir it well before measuring.
- If the greens are very mature, add 5 to 10 minutes to the covered simmer.