from: all over Africa | cooking method: boiling-simmering
Greens in Peanut Sauce
This recipe, variations of which are found all over Central and Southern Africa, combines greens with another common feature of African cuisine: the groundnut, or peanut, sauce.
What you need
- one to two pounds (or more): cassava leaves ( Feuilles de Manioc), collards, kale, turnip greens or similar; or spinach; cleaned, stems removed; and shredded, or pounded in a mortar with a pestle
- one ripe tomato, chopped (or canned tomato, drained)
- one onion, finely chopped
- one-half cup peanut butter (or peanuts)
- salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
- If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add a few tablespoons of water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
- In a large pot bring two cups of water to a boil. Add greens. Cover and cook on high heat for ten minutes, stirring often.
- Reduce heat. Remove most of the liquid from the pot and save half of it. Add tomatoes and onion to the greens, stir and simmer for ten minutes or more.
- In a bowl combine the peanut butter with enough of the liquid from the cooking pot to allow it to be mixed until smooth.
- Add peanut butter mixture to greens. Season to taste. Simmer on very low heat until greens are tender to your liking.
Greens with Peanuts
This simpler form of the recipe, made with cassava leaves, is called "Feuilles de Manioc aux Arachides" all over French-speaking Central Africa. Outside Africa, substitute any of the greens suggested in the above recipe.
What you need
- two pounds cassava leaves, a.k.a. Feuilles de Manioc (or any greens); cleaned, stems removed; and pounded in a mortar with a pestle
- one cup peanuts, roasted and shelled (or a similar amount of natural unsweetened peanut butter)
What you do
- In a large pot, heat two or three cups of water to a boil. Add greens, cover and cook until tender (twenty minutes to an hour depending on type of greens).
- While the greens are cooking:
Crush the peanuts with a mortar and pestle (or crush them under a rolling pin).
- When the greens are tender:
If using peanuts: Reduce heat, add crushed peanuts, cover and cook for an additional ten minutes.
If using peanut butter: Remove most of the liquid from the greens, mix some of it with the peanut butter to make a smooth sauce. Add the sauce to the greens and simmer on a very low heat for a few minutes.
- Season with salt, black pepper, and cayenne or red pepper, to taste.
Search this website:
It takes time and money to keep The Congo Cookbook on the world wide web. You can help via the Amazon Honor System. Amazon.com forwards your gift to The Congo Cookbook; you remain anonymous. As a thank-you for any donation you will be able to obtain the downloadable Congo Cookbook PDF file, which contains all of the recipes displayed on the website. For more information, see the Frequently Asked Questions.
