Ifisashi (Zambian Peanut and Spinach Stew)

Name: Ifisashi (Zambian Peanut and Spinach Stew)
Ingredients: 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

Ifisashi is a delicious and hearty Zambian stew made with a flavorful combination of peanuts and spinach.

Ingredients

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

Steps

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.
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.
Remove the pot from the heat and let the stew rest for a few minutes before serving.

More recipes with onion, garlic, tomatoes, bell pepper, peanuts, cayenne pepper, cumin, paprika or spinach

Adapted from “Ifisashi (Zambian Peanut and Spinach Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

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

Steps

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.

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.

Remove the pot from the heat and let the stew rest for a few minutes before serving.