Ifisashi Recipes

IFISASHI

Ifisashi image

Zambia's version of the Greens in Peanut Sauce found all over Central and Southern Africa, Ifisashi, is usually a vegetarian greens and peanuts dish. However, meat can be added if any is handy. Ifisashi is traditionally served with Recipe #455157, It's like polenta.

Provided by Annacia

Categories Greens

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 -2 cup raw peanuts, shelled and skins removed (or natural unsweetened peanut butter)
2 tomatoes, peeled and chopped
1 onion, chopped
2 -3 lbs collard greens, pumpkin leaves, sweet potato leaves (or similar)
salt (to taste)
cooked cabbage (optional)
leftover cooked beef, chicken (optional) or fish (optional)

Steps:

Grind, chop, or pound peanuts into a fine powder. (Or you can start with natural, sugar-free peanut butter.).
Bring a few cups of water to a boil in a large pot and add the peanuts, tomatoes, and onion.
Cook on high heat for several minutes, stirring often.
Reduce heat to medium and stir in greens, add salt.
Cover and cook for 15 minutes to an hour, stirring occasionally. (Cooking time varies by type of greens used).
Add water if mixture becomes dry and starts to scorch.
Continue cooking until greens and peanuts are reduced to a thick sauce. Adjust seasoning and add optional ingredients if desired.
Serve hot.

Nutrition Facts : Calories 288.1, Fat 18.9, SaturatedFat 2.6, Sodium 47.1, Carbohydrate 22, Fiber 10.7, Sugar 5.1, Protein 15.1

NSHIMA

Nshima image

Nshima is always eaten with a soup or stew or sauce especially one which is called the Recipe #455142. The combination of nshima and Recipe #455142 is the only thing that most Zambians call a real meal. From The Congo Cookbook.

Provided by Annacia

Categories Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

4 cups cornmeal (one cup per serving is sufficient)
2 teaspoons salt (to taste)
16 cups water (more as or if as needed)

Steps:

Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates.
Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice.
With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.

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