- 400g mufushwa (dried black-eyed peas leaves)
- 1 tsp bicarbonate f soda
- 1 tsp salt
- 2 tbsp oil for frying
- 2 tbsp peanut butter
Mufushwa (dried green leafy vegetables) is one of the traditional Zimbabwean dishes. It is normally an accompaniment to sadza (pap) and or some meat if one wishes. It is very nutritious, providing you with high levels of iron and folic acid which are very important nutrients for the body. One of the things that Iron and folic acid do is to help with the production of red blood cells which transport oxygen to the organs in your body. After the brief biology lessons let’s get cooking!! 🙂
- With your mufushwa ready, put it in a pot and add water and bicarbonate of soda.
- Partly cover pot and bring mufushwa to the boil until it is well done and no longer crunchy. (This may take quite a bit of time, about 2 hours on moderate heat). When mufushwa is done, put in colander and rinse under running warm water to get rid of any dirt that may have attached itself to the vegetables during the drying process.
- Heat oil in pan, add the well done rinsed mufushwa, fry for about a minute. Add salt and fry for one more minute.
- Add peanut butter and stir, add drops of water, cover pot, reduce heat and allow to simmer for at least 3 minutes. Your mufushwa with peanut butter is ready, serve with sadza.
Pictorial Detailed Instructions
These are the steps that I use to prepare this variation of the traditional dish. It is really a healthy dish in as much as it might not appeal to some. I hope to hear your feedback on it. I would like to keep in touch with you via my newsletter ZimboKitchen Today. I use it to comminucate my latest published recipes so that even if you don’t always get time to come to the site you will always get to know what’s cooking or baking on ZimboKitchen. So please feel welcome to sign-up here for the newsletter and also take a moment to confirm your subscription in your mail box immediately after you sign-up so you can start receiving the recipes. Thank you very much!