Ifisashi (Zambian Peanut and Spinach Stew)
Ifisashi is a delicious and hearty Zambian stew made with a flavorful combination of peanuts and spinach. This nutritious dish is a staple in Zambian cuisine and is often served with nshima, a popular Zambian side dish made from cornmeal.
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1 tablespoon vegetable oil
1 medium tomato, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups raw shelled and skinned peanuts
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
½ teaspoon ground paprika
Salt, to taste
2 cups fresh spinach, chopped
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender.
Meanwhile, in a blender or food processor, blend the shelled peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency.
Add the peanut paste to the pot with the cooked vegetables. Stir well to combine.
Pour in enough water to reach your desired consistency for the stew. Stir to mix the water with the peanut and vegetable mixture.
Season the stew with ground cayenne pepper, ground cumin, ground paprika, and salt to taste. Adjust the seasoning according to your preference.
Let the stew simmer for about 15–20 minutes, stirring occasionally, to allow the flavors to meld and the stew to thicken.
15–20 minutes
Add the chopped spinach to the pot and stir to incorporate it into the stew. Cook for an additional 5 minutes until the spinach wilts and becomes tender.
5 minutes
Remove the pot from the heat and let the stew rest for a few minutes before serving.
- •Ifisashi is traditionally served with nshima, a thick cornmeal porridge that complements the flavors of the stew.
- •You can add other vegetables like eggplant or okra to the stew for added taste and nutrition.
- •For a creamier texture, you can blend some of the cooked vegetables along with the peanut paste before adding it back to the pot.
- •Peanuts are a good source of protein, healthy fats, and various vitamins and minerals.
- •Spinach is rich in iron, calcium, and vitamin K.