Entree: Zambia – Ifisashi (Peanut-and-greens stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, chopped (about 12 oz / 340 g)
- 3/4 cup (180 g) ground roasted peanuts (or 3/4 cup (180 g) smooth peanut butter)
- 1 cup (240 ml) water or light vegetable/chicken stock
- 1 lb (454 g) pumpkin leaves, collard greens, or spinach, washed and chopped
- 1 small green chili, sliced (optional) (about 10 g)
- 1/4 tsp (1 g) ground black pepper (optional)
- Salt to taste

Instructions

1. Heat the vegetable oil in a large saucepan or deep skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–7 minutes.
2. Add the minced garlic and sliced green chili (if using) and cook 1 minute until fragrant. Stir in the chopped tomatoes and cook until they break down and form a loose sauce, about 5–8 minutes.
3. In a bowl, whisk the ground roasted peanuts (or peanut butter) with the water or stock until smooth and well combined. Pour the peanut mixture into the pan with the tomatoes and onions, stirring to incorporate.
4. Add the chopped greens in batches, stirring each addition until wilted and combined into the peanut sauce. Bring the stew to a gentle simmer, reduce heat to low, and cover. Simmer 10–15 minutes until the greens are tender and flavors have melded.
5. Taste and season with salt and optional black pepper. If the stew is too thick, thin with a splash of water or stock to reach desired consistency. Serve hot as a filling entree (traditionally with nshima or a starchy porridge).