Entree: Zimbabwe – National Cuisine – Muriwo unedovi (Leafy greens in peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) collard greens or kale, stems removed and chopped (can substitute spinach)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 medium tomato, chopped (about 5 oz / 150 g) or 1 cup (240 g) canned chopped tomatoes
- 3/4 cup (180 g) smooth peanut butter (preferably unsweetened)
- 1/2 to 1 cup (120–240 ml) water, plus more to adjust consistency
- 1 tsp (5 g) smoked paprika or 1 small fresh chilli, finely chopped (optional)
- Salt and freshly ground black pepper to taste
- 4 small smoked dried fish (kapenta or smoked bream), approx. 6 oz (170 g) total, deboned and flaked (optional)

Instructions

1. Step 1: Heat the oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and chopped tomato and cook until the tomato breaks down, 4–5 minutes.
2. Step 2: Add the chopped greens to the pan in batches, stirring to wilt them into the tomato-onion mixture. Once all the greens are wilted and tender (about 8–10 minutes), stir in the peanut butter and 1/2 cup (120 ml) water. If using smoked fish, fold in the flaked fish now. Simmer gently, adding more water as needed to reach a saucy but not soupy consistency, seasoning with smoked paprika or chilli if using, and salt and pepper to taste. Cook 5 more minutes to meld flavors, then serve hot with sadza, rice, or ugali.