About this Dish
Collard greens stewed with ground peanut butter, a Zimbabwean classic side.
History & Origin
This peanut-butter-enriched greens dish is a beloved Zimbabwean side, the natural nuttiness of the peanuts balancing the slight bitterness of the greens.
IngredientsServes 3
🥬Collard greens (muriwo), 1 large bunch, washed and finely chopped
🥜Natural peanut butter (smooth), 4 tablespoons
🧅Medium onion, 1, finely chopped
🍅Medium tomatoes, 2, chopped
🧄Garlic cloves, 2, minced
🫚Cooking oil, 2 tablespoons
🧂Salt, 1 teaspoon or to taste
💧Water, half a cup
🌶️Fresh chilli, 1 small, finely chopped (optional)
Method
1
Heat the cooking oil in a medium pot over medium heat, then add the chopped onion and fry for about 3-4 minutes until softened and translucent.2
Add the minced garlic and chopped tomatoes to the pot, stir everything together and cook for another 4-5 minutes until the tomatoes break down into a soft sauce.3
Add the finely chopped collard greens to the pot and stir well to coat them in the tomato and onion base. Season with salt, then cover and let the greens cook down for about 8-10 minutes, stirring occasionally.4
In a small bowl or cup, mix the peanut butter with the half cup of water, stirring until you get a smooth, pourable paste with no lumps.5
Pour the peanut butter mixture over the greens and stir gently to combine everything. The sauce should coat the greens nicely — if it looks too thick, add a small splash more water.6
Reduce the heat to low and let the dish simmer uncovered for a further 5-7 minutes, stirring occasionally, until the sauce thickens and the greens are fully tender. Taste and adjust salt if needed, then serve hot alongside sadza or rice.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Muriwo Unedovi Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world