from: Western Africa | cooking method: boiling-simmering
Greens with Green Pepper
Another recipe for greens the African way: with a peanut sauce. Dishes like this are common all over Sub-Saharan Africa.
What you need
- oil for frying
- one onion, finely chopped
- one sweet green pepper (or bell pepper), chopped
- one ripe tomato, chopped (or canned tomato, drained)
- one to two pounds spinach, cleaned, stems removed -- or -- cassava leaves ( Feuilles de Manioc), kale, collards, turnip greens or similar; cleaned, stems removed, and parboiled
- salt, black pepper, cayenne pepper or red pepper (to taste)
- one-half cup peanut butter (or peanuts)
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 enough water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
- Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender. Add tomato and spinach or greens and a quarter cup of water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally. Add spices and peanut butter or peanut paste. Reduce heat to lowest possible. Stir until sauce is smooth.
- Serve with Fufu.
Search this website:
Get The Congo Cookbook PDF file. For more information, see the Frequently Asked Questions.