Zambian Peanut Greens Stew

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Ifisashi is a beloved Zambian home-cooking classic that showcases fresh leafy greens simmered in a velvety, savory groundnut (peanut) sauce. The peanut base adds rich body and nutty depth, while tomatoes and aromatics keep the dish bright and satisfying. Traditionally served alongside nshima, it works equally well over rice or with crusty bread.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 8 gFiber
• 7 gSugar
• 15 gProtein
• 640 mgSodium
• 780 mgPotassium
• 220 mgCalcium
• 3.5 mgIron
• 55 mgVitamin C
• 680 mcgVitamin A

Ingredients

For the greens

• 1 lb collard greens, rinsed and stems removed
• 4 oz baby spinach
• 1 small onion, finely chopped
• 2 medium tomatoes, grated (about 1 cup)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For the peanut sauce

• 1 cup natural unsalted peanut butter (smooth or crunchy)
• 2 cups warm water or low-sodium vegetable broth
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon ground cayenne or hot paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro (optional)

Directions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent and lightly golden.
2. Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the grated tomatoes and cook for 4-5 minutes, stirring, until the mixture thickens and the oil begins to separate.
3. Stack the collard green leaves, slice them into thin ribbons, and add them to the pot. Toss for 2-3 minutes until they begin to wilt.
4. Add the spinach, salt, cayenne, and cumin. Stir to combine, then pour in the warm water or broth. Cover and simmer for 8-10 minutes until the greens are tender.
5. Whisk the peanut butter with 1 cup of warm water in a small bowl until smooth, then stir the peanut mixture into the pot. Simmer uncovered for 5-7 minutes, stirring often, until the sauce thickens to a creamy consistency that coats the greens.
6. Stir in the lemon juice and taste for seasoning, adjusting salt as needed. Simmer 2 more minutes, then remove from heat.
7. Sprinkle with cilantro if using and serve hot with nshima, steamed rice, or crusty bread.

Cook’s Notes

• Traditional ifisashi uses pumpkin leaves or sweet potato greens; collards plus spinach is a reliable, widely available substitute that mimics that earthy flavor.
• Whisk the peanut butter with warm liquid before adding it to the pot to prevent clumping and ensure a silky sauce.
• For a heartier version, add 1 cup of cooked black-eyed peas or diced sweet potato along with the greens.
• If the sauce thickens too much on standing, loosen with a splash of warm water or broth when reheating.
• Adjust the cayenne to taste; authentic versions range from very mild to moderately spicy depending on the region.

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