Creamy Peanut Butter Greens (Muriwo Unedovi) is a hearty Zimbabwean dish combining dark leafy greens with a rich, creamy peanut butter sauce.
Peanut Butter has a new partner
Peanut butter & chocolate, peanut butter & jam (jelly if you’re American) and peanut butter & banana are all ubiquitous pairings but I assure you that peanut butter and leafy greens is the perfect combination you’re missing from your repertoire. The runny peanut butter coats the earthy spring greens to create a creamy tangled little veggie nest.
Simple yet delicious
The spring greens are cut into strips and sautéed in oil along with onions and tomatoes. Stir in a generous spoonful of peanut butter and you have a dish that hits all the flavours: pleasantly bitter, nutty, spicy and salty. Feel free to swap out the spring greens for sweetheart cabbage or even kale.
This dish is traditionally served with sadza (a Zimbabwean dish made from maize or corn meal) and grilled meats like chicken or beef. You can also serve it alongside a fresh green salad or roasted vegetables on the side. Smoky aubergine and griddled pepper work a charm.
Leave a comment and let me know how you get on making Creamy Peanut Butter Greens (Muriwo Unedovi). I would love to see your creations over on instagram!
fancy trying more zimbabwean recipes?
chakalaka, bean and tomato relish
Fatcooks (Zimbabwean doughnuts)
Peanut Butter Rice (mupunga unedovvi)
Creamy Peanut Butter Greens (Muriwo Unedovi)
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 300 g spring greens or sweetheart cabbage
- 2 large tomatoes diced
- 1.5 tsp hot chilli powder
- 1/4 lime
- 1/2 tsp salt
- Black pepper to season
- 4 tbsp smooth peanut butter
- 4 tbsp hot water
to serve
- 2 tbsp roasted peanuts roughly chopped
- 2 tsp hot chilli sauce
- 4 roti or flatbread
- Caramelised onions optional
Instructions
Prepare the Greens
- Slice off the root and any tough stems. Wash the greens or cabbage thoroughly. Roll the leaves tightly into a bundle and slice them crosswise into 1/2 cm strips.
Cook the Greens
- Heat the oil in the a large saucepan over a medium heat. Add the onions and cook for 5 minutes or until softened.
- Add the garlic and sauté for a minute.
- Next add the spring greens, diced tomatoes, hot chilli powder, lime juice and salt. Cook for 10 minutes, uncovered, stirring frequently to ensure the spring greens do not catch.
Combine the Greens and Peanut Butter Sauce
- Stir in the peanut butter and hot water, mixing well to combine. Stir continuously for 2 minutes to ensure the peanut butter is fully dissolved into the sauce.
- Taste and season with salt and pepper and add more lime if needed.
- Serve onto warmed roti and top with the crushed peanuts, hot sauce, and if using, the caramelised onions.
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