Chef-tested recipe
Leafy greens simmered in a creamy groundnut sauce and served with firm nshima.
Ifisashi shows how much body groundnuts can give to a vegetable dish without needing a long ingredient list. I grind the peanuts finely, keep the heat moderate once they enter the pot and cook the greens until tender while the sauce becomes creamy rather than oily or scorched.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Total Time
- 1 hour
- Cuisine
- Zambian
- Course
- Main dish or vegetable accompaniment
- Cooking Method
- Grinding and simmering
- Difficulty
- Beginner
- Best Served With
- Firm nshima
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Food processor, mortar and pestle or spice grinderpaid link
- Heavy saucepanpaid link
- Second saucepan for nshimapaid link
- Whiskpaid link
- Sturdy wooden spoonpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the ifisashi
- Pumpkin leaves, spinach or chard — 500 g, sliced
- Unsalted peanutspaid link — 180 g
- Ripe tomato — 250 g, chopped
- Onion — 120 g, chopped
- Water — 500 ml
- Fine saltpaid link — 6 g
For the nshima
- White maize meal — 320 g
- Water — 1 litre
- Fine saltpaid link — 5 g
Preparation Overview
Wash and slice the greens before cooking. Grind the peanuts to a fine meal but stop before they release enough oil to become peanut butter. Measure the nshima ingredients separately so the porridge can be cooked while the ifisashi simmers.
Method
-
Grind the peanuts to a fine, even meal.
-
Put the tomato, onion and about 250 ml water in a saucepan. Bring to a simmer and cook for 10 minutes until the vegetables soften.
-
Add the greens, ground peanuts, remaining water and 6 g salt. Simmer gently for 20 to 25 minutes, stirring regularly so the groundnuts do not catch on the base of the pan.
-
For the nshima, bring about 750 ml water and 5 g salt to a boil. Make a smooth slurry with some maize meal and the remaining cool water, whisk it in, then gradually add the remaining meal.
-
Cook the nshima over low heat for 25 to 30 minutes until thick, smooth and fully cooked. Serve the hot ifisashi with the nshima.
Beginner Technique Notes
- Groundnuts scorch easily once thickened, so keep the heat moderate and stir from the bottom.
- If the ifisashi becomes too thick before the greens are tender, add a small amount of hot water.
- Add maize meal gradually when making nshima to avoid dry lumps.
Tips and Variations
- Spinach or chard is a practical substitute when pumpkin leaves are unavailable.
- Use fresh unsalted peanuts; strongly salted or sweetened peanut products are unsuitable.
- The groundnuts can be lightly roasted for a deeper flavour, although raw groundnuts are also used.
Serving Ideas
- Spoon the ifisashi beside firm nshima so each mouthful can combine the creamy groundnut greens with the plain maize porridge.
Storage
Refrigerate ifisashi and nshima separately for up to 3 days. Reheat the greens gently with a little water and reheat the nshima until steaming hot.
Nutritional Value
Allergen Notes
Contains peanuts. Check maize meal for cross-contact if cooking for someone with additional allergies or gluten-related medical requirements.
Frequently Asked Questions
Can I use peanut butter instead of ground peanuts?
Freshly ground unsalted peanuts give the most appropriate texture. Unsweetened natural peanut butter can work in an emergency, but start with less because it is more concentrated and oily.
Why is my ifisashi catching on the pot?
The heat is probably too high or the sauce is too thick. Lower the heat, add a small splash of hot water and stir frequently from the base.
Can I make ifisashi without nshima?
Yes. The greens can accompany another plain starch, but nshima is the classic pairing used here.
