What can I eat this with?

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.

What kind of greens can I use for this dish?

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.

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.

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

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

Units Scale

Greens

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

Peanut Butter Sauce

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

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