Chef-tested recipe
Tender leafy greens folded through a savoury peanut sauce with tomato, onion, and a measured touch of chilli
Muriwo unedovi, also written muriwo nedovi, is a Zimbabwean preparation of leafy greens with dovi, or peanut butter. Onion and tomato form a simple base, peanut butter turns the cooking liquid creamy and substantial, and the greens are returned only long enough to absorb the sauce. The dish is traditionally served with sadza and can sit beside other relishes, but generous portions of the peanut-rich greens make a satisfying plant-based meal.
Recipe at a glance
- Servings
- 6 generous
- Prep Time
- 25 mins
- Cook Time
- 30 mins
- Total Time
- 55 mins
- Cuisine
- Zimbabwean
- Course
- Main dishes
- Cooking Method
- Greens simmering, tomato-onion sautéing, peanut-sauce reduction, and final folding
- Difficulty
- Intermediate
- Best Served With
- Best served with sadza, roasted pumpkin, stewed beans, fresh tomato relish, or grilled maize.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large heavy saucepanpaid link
- Colanderpaid link
- Balloon whiskpaid link
- Wooden spoonpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the greens
- Collard greens or spring greens, tough stems removed: 1600 g
- Water: 800 ml
- Fine sea saltpaid link: 8 g
For the peanut sauce
- Neutral vegetable oilpaid link: 80 ml
- Yellow onions, finely chopped: 400 g
- Ripe tomatoes, finely chopped: 800 g
- Smooth unsweetened peanut butter: 380 g
- Warm water: 650 ml
- Dried red chilli flakespaid link: 6 g
- Freshly ground black pepper: 4 g
- Fine sea saltpaid link: 10 g
Preparation Overview
Strip out tough central stems, wash the leaves well, and cut them into ribbons. Whisk peanut butter with warm water until smooth. Chop onion and tomato finely so they melt into the sauce rather than remaining in large pieces.
Method
Prepare the greens. Wash thoroughly, remove tough stems, stack the leaves, and slice them into broad ribbons.
Simmer briefly. Bring 800 ml water and 8 g salt to a boil, add the greens, and simmer for 7 to 9 minutes until just tender.
Drain carefully. Reserve 250 ml green cooking liquid, then drain the leaves without squeezing them completely dry.
Cook the onion. Heat vegetable oil in the same pot, add onion, and cook for 5 minutes until soft.
Reduce the tomato. Add chopped tomato, chilli flakes, black pepper, and 5 g salt and cook for 7 minutes until saucy.
Add the peanut mixture. Stir in thinned peanut butter and bring it to a gentle simmer over medium-low heat.
Cook the sauce. Simmer for 5 minutes, stirring constantly, and add reserved greens liquid as needed for a thick, smooth consistency.
Return the greens. Fold the cooked leaves through the peanut sauce and simmer for 3 minutes until evenly coated.
Season and serve. Add the remaining salt only if needed and serve hot beside freshly cooked sadza.
Beginner Technique Notes
Natural unsweetened peanut butter gives the right savoury balance; sweetened sandwich spread does not.
Whisk peanut butter with warm water before adding it so the sauce forms without lumps.
Stir continuously once the peanut mixture simmers because it can catch on the pot base.
Do not boil the greens until grey; they finish cooking after returning to the sauce.
Reserve some cooking liquid to control thickness without diluting the vegetable flavour.
Tips and Variations
Use covo, rape greens, kale, or spinach according to what is locally available, adjusting the first simmer time.
Omit chilli for a mild household version; onion, tomato, greens, and peanut remain the core.
For a looser relish, add extra reserved greens liquid one spoonful at a time.
Serve with sadza made only from maize meal and water to keep the plate fully plant-based.
A heavy saucepan reduces the risk of scorching the thick peanut sauce.
Serving Ideas
- Spoon the creamy greens beside a firm mound of sadza, leaving enough peanut sauce for diners to pull into each bite.
Storage
Cool promptly and refrigerate for up to 3 days. Reheat gently with a little water, stirring until the centre reaches at least 74°C. Freeze for up to 1 month.
Nutritional Value
Allergen Notes
Contains peanuts. Check peanut butter and cooking oil for cross-contact with tree nuts, sesame, soy, or other allergens.
Frequently Asked Questions
What does dovi mean?
Dovi is the Shona word used for peanuts or peanut butter.
Which greens are traditional?
Zimbabwean cooks use available leafy greens such as covo, rape greens, or other sturdy greens.
Can spinach be used?
Yes, but shorten the first simmer because spinach becomes tender much faster.
Should the peanut butter be sweetened?
No. Use smooth unsweetened peanut butter for a savoury sauce.
What is sadza?
Sadza is a firm maize-meal staple used to scoop vegetables, relishes, and sauces.
