Entree: Zimbabwe – Northern Culinary Region – Muriwo Unedovi (leafy greens in peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 1 lb (450 g) collard greens or kale, stemmed and chopped
- 1/2 cup (120 g) smooth peanut butter (natural, unsweetened)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 150 g)
- 2 medium tomatoes, chopped (about 200 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) water or vegetable stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) smoked paprika or mild chili powder (optional)
- 2 tbsp (30 g) roasted peanuts, coarsely chopped (optional, for garnish)

Instructions

1. Wash the greens thoroughly, remove thick stems, and chop into bite-size pieces.
2. In a large saucepan or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and chopped tomatoes and cook until the tomatoes break down and become saucy, about 4–5 minutes.
4. Stir in the peanut butter and 1 cup (240 ml) water or stock, whisking until smooth. If the sauce is very thick, add a little more water to reach a gravy-like consistency.
5. Add the chopped greens, salt, pepper, and smoked paprika if using. Stir to combine so the greens are coated in the peanut sauce.
6. Cover and simmer over low heat for 12–18 minutes, stirring occasionally, until the greens are tender and the flavors meld. Add small amounts of water if the mixture becomes too dry.
7. Taste and adjust seasoning. Serve hot, garnished with chopped roasted peanuts if desired.