MASAMBA (GREENS)

 

This recipe may be prepared with such leafy greens as kale, spinach, collards or sweet potato leaves. Pumpkin leaves are especially sweet and delicious, but you will need more of them than you might imagine, as they cook down significantly. The secret of this dish’s flavor is the groundnut powder, made by grinding raw or roasted peanuts in a blender or food processor until fine and powdery. Or you can pound them in a mortar and pestle or grnd them between stones.

 

1 lb. greens, finely chopped

tsp salt

4 medium-size tomatoes, chopped

4 tblsp groundnut powder

2 small onions, finely chopped (optional)

 

Put greens in just enough boiling salted water to cover. Cook over medium heat until soft, adding more water as needed to keep them from sticking. After a minute or so, lay the tomatoes and peanut powder on top of the greens, but do not stir. If you’re using onions, place them on top as well. Reduce heat and simmer for 15 minutes. Stir, then simmer an adittional 15 minutes. Eat with nsima or other stiff porridge.

 

Serves 4 - 6.

 

country : Malawi

course : vegetarian dish

 

source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman