Ifisashi

Ingredients7

• pumpkin leaves or spinach500 g
• raw peanuts200 g
• onion1
• tomato2
• salt1 tsp
• water300 ml
• vegetable oil1 tbsp

Method

1. Shell the peanuts if needed, then pound or grind them to a coarse paste.
2. Wash the greens, strip tough stems, and chop the leaves finely.
3. Chop the onion and dice the tomatoes.
4. Heat the oil in a pot, soften the onion, then add the tomatoes and cook until they break down.
5. Stir in the peanut paste and water and simmer until the sauce thickens slightly.
6. Add the greens and salt, cover, and cook until tender and coated in the peanut sauce, adding a splash of water if it dries out.
7. Taste, adjust the salt, and serve hot with nshima or another stiff porridge.