Muriwo Unedovi (Peanut Butter Greens)

Muriwo Unedovi, sometimes called peanut butter greens, is a traditional Zimbabwe dish that combines a leafy green veggie of your choosing and a peanut butter sauce. This African-style greens in a sweet and spicy peanut sauce dish will ignite your taste buds and is vegan, oil-free, gluten-free, and soy-free.

Muriwo Unedovi has 13 key ingredients

1. Kale or collard greens (or another leafy green of your choosing)
2. Tomato
3. Onion
4. Bell pepper
5. Scotch bonnet pepper sauce
6. Ginger
7. Garlic
8. Peanut butter
9. Smoked paprika
10. Onion powder
11. Garlic powder
12. Coconut aminos
13. Simple Homemade Date Syrup

Here is a video of when we cooked this wonderful dish LIVE:

How to prepare greens in peanut butter sauce

1. Preheat a large skillet or sauté pan over medium heat.
2. Add chopped onion to the hot pan and dry sauté for 3 to 4 minutes.
3. Stir in chopped bell pepper and tomato. Continue cooking for another 3 to 4 minutes until tomatoes start to break down.
4. Add minced garlic and ginger, and stir to combine.
5. Stir in smoked paprika, onion powder, and garlic powder and cook for another minute. Your kitchen should smell amazing.
6. 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.
7. While greens are wilting, prepare the peanut butter sauce.
8. 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.
9. Pour the sauce over the greens and stir well to combine. Turn off the heat, plate, and enjoy!

This muriwo unedovi dish is not only delicious; it's nutritionally solid. 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.

Enjoy this peanut butter greens recipe with your favorite whole grain and starchy veg, like with this peanut butter greens buddha bowl recipe.

The backstory to the 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.

Frequently Asked Questions

We hope you love this muriwo unedovi peanut butter greens recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

Muriwo Unedovi (Peanut Butter Greens)

5 from 5 votes

Course: Sides

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 170kcal

Author: Gigi & Sersie

Print Pin Rate

Muriwo Unedovi, sometimes called peanut butter greens, is a traditional Zimbabwe dish that combines a leafy green of your choosing and a peanut butter sauce. This African-style greens in a sweet and spicy peanut sauce dish will ignite your taste buds.

Ingredients  

1x2x3x

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

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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!

Notes

Leftovers/Meal Prep: 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.

Nutrition

Calories: 170kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 176mg | Potassium: 534mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6673IU | Vitamin C: 66mg | Calcium: 259mg | Iron: 1mg

Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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