Mfumbwa

2 lbs mfumbwa (fumbwa), or substitute any other greens: cassava leaves, collards, kale, turnip greens or similar; or spinach; cleaned, stems removed; and shredded, finely cut, or pounded in a mortar with a pestle

1 cup peanuts (or peanut butter)

2 tomatoes, peeled and chopped (or canned tomato paste, or canned tomato)

1 leek (or one onion), finely chopped

1 piece (the size of your hand) of dried, salted, or smoked fish, bones and skin removed, cleaned, soaked in water, and rinsed

1 cup red palm oil

Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry.

Grind, chop, or pound peanuts into a fine paste. (Or you can start with natural, sugar-free peanut butter.)

When greens are mostly tender and liquid is reduced, add tomatoes (or tomato paste), leek (or onion), and dried fish. Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.

Remove a cup of the pot liquid and combine it with the peanut paste in a bowl. Stir to obtain a smooth sauce. Stir the peanut sauce into the greens, and reduce heat to as low as possible. Top with red palm oil and simmer for a few more minutes

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Mfumbwa