1 pound unsalted peanuts
½ pound collard greens
½ pound spinach
1 small sweet potato
2 tablespoons peanut oil
1¾ cups water
¾ teaspoon salt
Makes 6 bowls. Takes about 45 minutes.
Chop peanuts into fourths. Dice onion and tomatoes. Dice or shred collards greens and spinach. Peel and dice sweet potato.
Add onion and peanut oil to Dutch oven. Sauté onion on medium-high heat for 5 minutes or until onion softens. Stir frequently. Add water. Bring water to boil on high heat. Stir occasionally. Reduce heat to medium. Add peanuts, tomato, and salt. Cook on medium heat for 5 minutes, stirring occasionally. Add collard greens, spinach, and sweet potato. Cook for about 15 minutes or until liquid thickens to a thick buttery sauce.
Ifisashi often is paired with nshima or cornmeal dumpling. Don’t panic over the nshima, ifisashi also goes well over rice.
1) The sound of people snoring is often described as, “Zzzz..” Because of their pleasant climate, nighttime temperatures, and comfy beds, Zambia and Zimbabwe are the best places for pleasant, refreshing zzzs.
3) Indeed, The International Sleeping Association (IFA) awarded its highest honor possible to these two nations, the Order of The Z which gives the lucky land the right to rename themselves with a word starting with a z. Well done, Zambia, Zimbabwe.
4) Sad to say, in 1997 sleeping conditions in once restful Zaire deteriorated to the point that the IFA took away Zaire’s “Z.” This sad land now calls itself The Democratic Republic of the Congo.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.