Ifisashi and Nshima
Greens in peanut sauce and corn meal patties
Yield: 5 plates
- 1 medium size pot with lid
- Wooden spoon
- Cutting board and knife
- Measuring cups
- Food processor / blender
- 1 cup Raw penuts
- ½ cups Water
- 1 tbsp Coconut oil
- 1 large Onion
- 2 tpsp Zambezi Kitchen Herb Supreme
- 2 cups Vegetable stock or water plus more if needed
- 1 bunch Collard greens hard rib removed and julienned ¼ inch thick
- 2 bunches Spinach coarsely chopped
- 4 whole Roma tomatoes sliced thin
- Salt to taste
- 3 cups white cornmeal Can use alternatives such as pounded yam, farina, cassava etc
- 4 cups boiling water
- 1½ cups cold water
- First blend your blend the peanuts with the water. It should have a thick creamy consistency. If consistency is too thick paste like just add a little more water. If is not thick enough then add ½ cup more of peanuts.
- Place pot on burner, but do not turn the burner on. Add the coconut oil and the onions.
- Now turn burner on to Medium Hi heat. Once the oil is hot and is starting to sauté, turn down heat to medium and add the Zambezi Kitchen Herb Supreme Seasoning and cook for 5 minutes constantly turning with wooden spoon.
- Add the 2 cups of vegetable stock then add the all the chopped greens, cover the pot and cook for about 20 minutes. You can add more liquid to the pot if needed in this process in order to keep the vegetable just submerged in liquid.
- After the 20 minutes, add the peanut mixture to the pot and lower the heat to medium low. Once the stew starts thickening you may add a bit more liquid but only if needed. At this point stir every 5 minutes to make sure that the stew does not stick to the bottom of the pot.
- Once the greens are tender and the stew has the consistency of creamed greens, taste for seasoning and add a salt to your liking and if needed and a bit more of Zambezi Kitchen Seasoning as well if you want it to be a bit more herbaceous.
- Cover the pot and let it sit for 5 minutes and serve with Nshima (recipe to follow)
- Bring to a boil 4 cups of water in advance, in a kettle or saucepan.
- Once the water comes to a boil, in a saucepan combine 1 cup of the cornmeal with 1 ½ cups of the cold water to make a smooth paste. Use the wooden spoon for this.
- Transfer the saucepan with the cornmeal paste to the stove and set at medium heat and then slowly pour about 3 cups of the boiling water from the kettle into the saucepan, stirring continuously, making sure the mixture is smooth and well incorporated.
- Once cornmeal is smooth and almost creamy, let it boil for about 10 minutes covered.
- After 10 minutes, remove the cover and begin to add the remaining cornmeal to the saucepan a little at a time, making sure is it well combined before adding more.
- The cornmeal should now start to stiffen up quickly with each addition of the cornmeal, and this is where you will need to use a bit of muscle to mix it well. Smooth out any lumps that may happen in the process.
- Once all the cornmeal has been fully combined, cover the saucepan with the lid and cook for another 5 minutes. Lift the lid and stir through with the wooden spoon and cover again to cook for another 5 minutes.
- Remove from the stove after step number 7, and using a smooth serving spoon, scoop out the cornmeal, one lump at a time and transfer into a serving dish and serve with the Ifisashi Recipe.