Muriwo Unedovi (Peanut Butter Greens)

Name: Muriwo Unedovi (Peanut Butter Greens)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: African
Ingredients: 1 onion, chopped; 1/2 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; 1/4 cup creamy peanut butter (without added oil and sugar); 1/4 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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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.

A casserole dish with peanut butter greens being dished up with a spoon.

Muriwo Unedovi has 13 key 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

top view of the ingredients for peanut butter greens: kale, tomato, onion, garlic, ginger, bell pepper, peanut butter, Simple Homemade Date Syrup, Scotch Bonnet pepper sauce, coconut aminos, smoked paprika, garlic powder, onion powder — ingredients: kale, tomato, onion, garlic, ginger, bell pepper, peanut butter, Simple Homemade Date Syrup, Scotch Bonnet pepper sauce, coconut aminos, smoked paprika, garlic powder, onion powder

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

How to prepare greens in peanut butter sauce

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 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.
Pour the sauce over the greens and stir well to combine. Turn off the heat, plate, and enjoy!

Chopped onions being sautéed in a skillet. — dry sauté chopped onion in a hot pan

A skillet with chopped tomatoes being added. — add chopped bell pepper and tomato

Chopped garlic being added to a skillet with onions, red pepper and tomato. — stir in minced garlic and ginger

Dried seasoning being added to a skillet with veggies. — sprinkle smoked paprika, garlic powder and onion powder

Chopped kale being added to a skillet with sautéed vegetables. — add chopped kale, cover and allow it to wilt

Peanut butter sauce being added to the skillet with cooked greens. — stir in peanut butter sauce, and turn off the heat

A close up of cooked kale with peanut butter sauce in a skillet and wooden spoon. — carefully stir in the peanut butter sauce to coat the greens

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.

A close up of peanut butter greens, sorghum and sweet potato in a white bowl with fork.

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.

Muriwo unedovi peanut butter greens in a white casserole dish with spoon sticking out of it and napkin blurred in the background.

Frequently Asked Questions

What can I eat this with?

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.

What kind of greens can I use for this dish?

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.

How do I store leftovers?

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.

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!

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