Peanuts, or groundnuts as they’re known in Zambia, are a delicious source of protein. Families also dry leafy vegetables as a way of preserving the greens after the harvest.
They pound peanuts and dried pumpkin leaves into a fine powder, add water, then boil together over a fire to create a delicious dish known as mundyoli.
A family in southern Zambia would enjoy this dish for lunch along with a generous helping of nshima and a side dish of boiled greens.
Mundyoli recipe for American kitchens:
- 6 oz. baby spinach
- 4 T peanut butter
- 1/4 – 1/2 c. water
- 2 t. olive oil
- Garlic powder
- Sauté spinach in olive oil until the greens wilt.
- Put sautéed spinach in a food processor along with peanut butter and blend together until greens are finely chopped, but still have some chunkiness.
- Put the greens mixture into a saucepan and add ¼ cup water. Add more water if the mixture seems too thick. Heat until the mix starts to boil. Add salt and garlic powder to taste.
- Serve alone or over a grain of your choice.
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