Muriwo Unedovi, also known as Peanut Butter Greens, is a traditional Zimbabwean dish that combines a leafy green vegetable with a peanut butter sauce. Make this into a Peanut Butter Greens Buddha Bowl for a complete and satisfying meal.

These African-style greens in a sweet and spicy peanut sauce dish will ignite your taste buds and are vegan, oil-free, gluten-free, soy-free, and Daniel Fast approved.
Why You'll Love This Recipe
This muriwo unedovi dish is not only delicious, but also nutritionally sound. It's packed with Vitamins K, C, A, and several B-vitamins. By making this oil-free, it's lower in calories while still packing a big flavor punch. As an added bonus, this delicious dish can be made in under 30 minutes.
Muriwo Unedovi Ingredients
- Kale or collard greens (or another leafy green of your choosing)
- Tomato
- Onion
- Bell pepper
- Scotch bonnet pepper sauce
- Ginger
- Garlic
- Peanut butter
- Smoked paprika
- Onion powder
- Garlic powder
- Coconut aminos
- Simple Homemade Date Syrup

Here is a video of when we cooked this wonderful dish LIVE:
How to Prepare Greens in Peanut Butter Sauce

Step 1: Preheat a large skillet or sauté pan over medium heat. Add chopped onion to the hot pan and dry sauté for 3 to 4 minutes.

Step 2: Stir in chopped bell pepper and tomato. Continue cooking for an additional 3 to 4 minutes, until the tomatoes begin to break down.

Step 3: Add minced garlic and ginger, and stir to combine.

Step 4: Stir in smoked paprika, onion powder, and garlic powder and cook for another minute. Your kitchen should smell amazing.

Step 5: Add chopped kale or collard greens, cover, and allow the greens to wilt without overcooking. They should be bright green, slightly tender, but with a bit of crunch. About 3 to 5 minutes should do it.

Step 6: While greens are wilting, prepare the peanut butter sauce. In a mixing bowl, add peanut butter, scotch bonnet pepper sauce, coconut aminos, Simple Homemade Date Syrup, and water. The sauce should be smooth and creamy, like a thick dressing.

Step 7: Add the peanut sauce to the wilted greens. Turn off the heat.

Step 8: Carefully stir the peanut sauce to coat all the greens. Salt to taste and enjoy!
Enjoy this peanut butter greens recipe with your favorite whole grain and starchy veg, like with this peanut butter greens buddha bowl recipe.

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The Backstory to This Recipe
Growing up in a Jamaican home, callaloo was the main leafy green veggie in our home. It was usually made with onions, bell peppers, and scotch bonnet peppers. After moving to the South, I fell in love with collard greens made with smoked paprika and a blend of spices. My love for kale grew as I learned more about how food can be medicine in reversing many chronic diseases.
My appreciation for peanut butter also grew…
You see, my brother-in-law always makes his famous peanut stew on the weekends. While my girlfriend is always bragging about how she buys peanuts imported from Uganda to make her traditional African recipes in America.
When you combine all of this—my love for nutrient-rich greens, the smoked paprika and scotch bonnet peppers to season greens, as well as my new appreciation for using peanut butter beyond a PB&J sandwich, I was inspired to make Muriwo Unedovi Peanut Butter Greens. After coming across so many African dishes that used peanuts as a main ingredient, I wanted to come up with a dish that made greens and peanut butter the stars of the show.
The creamy peanut flavor combined with the smokiness from the paprika, the spice of the scotch bonnet peppers, and a slight sweetness from the Simple Homemade Date Syrup, takes your tastes buds on a joy ride. This recipe is a great addition to the rotation of your favorite meals that include greens.

Recipe FAQs
This pairs well with a whole grain like sorghum, farro, quinoa, or brown rice. It's also delicious with sweet potatoes and plantains. If you want to keep it traditional to African cuisine, you can eat it with fufu. Fufu is a dish made with pounded cassava, yams, or plantains.
The greens used for this dish are versatile; kale, collards, mustards, turnips, and Swiss chard are all great choices. This peanut sauce is so delicious it could also work well with cruciferous vegetables like broccoli, callaloo, cauliflower, cabbage, Bok choy, and Brussel sprouts.
Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 4 months. To reheat from frozen, let the greens thaw in the fridge and heat up in the microwave. You can also heat these in a pot on the stovetop. If the sauce starts to stick, add a splash of water and stir well.
There you have it. Muriwo Unedovi Peanut Butter Greens is a nutrient‑dense, flavor-packed side dish that defies expectations. It proves greens don’t have to be boring: they can be creamy, spicy, smoky, sweet, and totally crave-worthy. Give it a whirl next time you want something healthy that doesn’t taste like rabbit food.
Other Recipes to Check Out
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Muriwo Unedovi (Peanut Butter Greens)
Ingredients
Greens
- 1 onion chopped
- ½ cup bell pepper chopped
- 1 tomato chopped
- 1- inch piece of fresh ginger minced or grated
- 2 cloves garlic minced
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 10 to 12 cups chopped kale or collard greens
Peanut Butter Sauce
- ¼ cup creamy peanut butter without added oil and sugar
- ¼ cup of water
- 2 tsp coconut aminos
- 1 tsp scotch bonnet pepper sauce for heat
- 2 Tbsp Simple Homemade Date Syrup
Instructions
- Preheat a large skillet or sauté pan over medium heat.
- Add chopped onion to the hot pan and dry sauté for 3 to 4 minutes.
- Stir in chopped bell pepper and tomato. Continue cooking for another 3 to 4 minutes until tomatoes start to break down.
- Add minced garlic and ginger, and stir to combine.
- Stir in smoked paprika, onion powder, and garlic powder and cook for another minute. Your kitchen should smell amazing.
- Add chopped kale or collard greens, cover, and allow the greens to wilt without overcooking. They should be bright green, slightly tender, but with a bit of crunch. About 3 to 5 minutes should do it.
- While greens are wilting, prepare the peanut butter sauce.
- In a small mixing bowl, add peanut butter, scotch bonnet pepper sauce, coconut aminos, Simple Homemade Date Syrup, and water. Stir well. The sauce should be smooth and creamy, like a thick dressing. Taste it and adjust seasonings, if needed.
- Pour the sauce over the greens and stir well to combine. Turn off the heat, plate, and enjoy!









Lydia Miller says
Delicious! Quick and easy recipe! Definitely making it again!
Gigi & Sersie says
Yay! Thanks for the feedback, Lydia. We're so glad you enjoyed it.
Gigi & Sersie says
Thank you, Lydia. It's definitely one of our favorites too. 🙂
Veronica says
Absolutely delicious.
Gigi & Sersie says
Thank you for your feedback, Veronica. We're so glad you enjoy this recipe. 🙂
Regina says
Fantastic! My husband loved it. Didn't mind that it was kale either. This is a winner.
Gigi & Sersie says
We're so glad you loved it. The combination of the peanut butter with the seasonings is a winner in our books as well.
Sara says
Wow! This is amazing and pretty easy to make! I've been making it into a buddha bowl and its perfect for meal prep. Thank you ladies.
Judy says
I made this the other day and oh my! It was fantastic! I added more hot sauce than what the recipe called for, because I like a nice kick. I was surprised at how it tasted even better the next day. I'll definitely be making this one again.