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.
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hour
- Serves
- 4
- Difficulty
- Beginner
- Cuisine
- Zambian
The recipe
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Before you start
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.
Ingredients
For the ifisashi
For the nshima
Quantities change with servings; cooking times stay the same.
Equipment
- Food processor, mortar and pestle or spice grinder paid link
- Heavy saucepan paid link
- Second saucepan for nshima paid link
- Whisk paid link
- Sturdy wooden spoon paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
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.
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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.
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Cook the nshima over low heat for 25 to 30 minutes until thick, smooth and fully cooked. Serve the hot ifisashi with the nshima.
Chef’s 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 flavor, although raw groundnuts are also used.
Serve with
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.
Nutrition per serving (estimated)
- 560 kcal
- Calories
- 20 g
- Protein
- 72 g
- Carbohydrates
- 24 g
- Fat
Allergens
Contains peanuts. Check maize meal for cross-contact if cooking for someone with additional allergies or gluten-related medical requirements.
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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.
