2 bunches fresh collard greens (or
spinach), washed and chopped
250 ml raw peanuts, ground
1 onion, sliced
2 medium tomatoes, sliced
In a medium-sized saucepan, boil the onion
and tomatoes with the ground peanuts, adding salt to taste and
water as needed. After a few minutes, add chopped greens.
Stirring occasionally, continue cooking until the peanuts are
soft and the mixture has become a fairly thick buttery sauce (15
- 20 minutes). Serve hot or cold.
country : Zambia
course : vegan dish
source : Patty McDuffy [IRE_tag]