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
- 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
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!
This side 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.
Here is a video of when we broadcasted live our recipe test of this wonderful dish.
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
This pairs well with a whole grain like sorghum, farro, quinoa, or brown rice. Its 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.
This type of greens used for this dish is versatile; kale, collards, mustards, turnips, or 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.
We hope you love this peanut butter greens recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!
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Muriwo Unedovi (Peanut Butter Greens)
- Total Time: 30 minutes
- Yield: 4
- Diet: Vegan
Description
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 and is vegan, oil-free, gluten-free, and soy-free. #peanutbuttergreens #healthyveganrecipes #danielfastrecipes #africanrecipes
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!
Notes
EQUIPMENT / SUPPLIES
- Large sauté pan or skillet with a lid
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Microplane grater (recommended for ginger)
- Cooking spoon
- Small mixing bowl
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: African
Keywords: muriwo unedovi, peanut butter greens, peanut butter spinach, african cuisine, kale, collard greens, peanut butter sauce, healthy vegan recipes, daniel fast recipes, daniel fast compliant, whole food plant based, no oil, oil free, gluten free, soy free
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