Ifisashi With Spinach And Peanuts

This ifisashi recipe is a very unknown dish. But in the african culinary this dish remains one of the principal meal especially in the southern region of africa. Here is the secrets and methods of this intresting dish

Preparing the condiments

Peel and finely chop a large onion. Then saute the onion in the oil until it becomes soft but do not let it loose its color.

Grate three cloves of garlic with the small holes of a grater and add them to the onion.

Preparing the condiments

Cooking the ifisashi mixture

Pour the chopped cabbage and spinach when you notice that onion get soft.

Add two cubes broths (you can buy it from supermarkets).

Add peppers, without cutting it especially so that it exhales its flavors but without spicing the dish. Be careful, it is especially important not to burst it otherwise it is too strong

Add the crushed tomatoes, here I had no more tomatoes so I put tomato pulp. Cover and boil in small broths for 40 minutes.

Cooking the ifisashi

Creating the peanuts sauce

Mix 75 g of the peanuts with water reaching the height of the seeds to make a peanut sauce.

10 minutes before the end of cooking add the crushed peanut sauce and the whole peanuts and let the liquid evaporate, stirring occasionally.

Making peanuts sauce

Preparing the nshima

The nshima is a principal cream to make the ifisashi. To prepare it pour for two people, half a glass of either millet or corn flour for a whole glass of water and put on the fire, stirring constantly.

For more African recipes you can try jerbian rice.

At first it will seem very liquid it is normal but after 10-15 minutes it will take the consistency of a thick porridge. It’s ready when the preparation peels off the sides of the pan. Salt to taste and serve on a presentation plate.

This is how the texture of nshima looks like once it is on the plate, it is easily cut with a fork.

Making nshima