Ifisashi
A staple Zambian relish of leafy greens in a rich groundnut sauce, its name coming from the Bemba word for groundnut sauce. Pumpkin leaves are the most traditional and prized green, though rape, sweet-potato leaves, or collard greens are common regional variations. The groundnuts are traditionally pounded fresh into a paste rather than swapped for store-bought peanut butter, which is the common modern shortcut worth avoiding for real flavor.
Vegan
⚠ Contains: Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g pumpkin leaves (or rape, collard greens, or kale)
- 1 cup raw groundnuts, ground into a paste (or natural peanut butter)
- 1 onion, chopped
- 2 tomatoes, chopped
- Water
- Salt
Steps
- Grind the groundnuts into a coarse paste if starting from raw nuts.
- Sauté the onion and tomato in a pot.
- Add the chopped greens and a little water, and simmer until the greens soften.
- Stir in the groundnut paste and simmer until the sauce thickens and coats the greens.
- Season with salt and serve with nshima.