Greens in Peanut Sauce
This recipe is really easy, and very tasty. The combo of the peanut butter and the greens turned out magnificently well. The only downside was that it didn’t freeze well because of the greens. Next time I’m using Ugu (pumpkin leaves)
In my opinion, ugu freezes much better than amaranth leaves. The next day, I tried the sauce and the greens had become slightly bitter. Not good!
If you still would like to use greens like I did here, I would advice you to make sure the sauce is eaten up on the same day it’s made. We are only 3 here, so we had a lot left over.
- 1kg of amaranth leaves (use ugu to make it freezer friendly)
- 1 large red onion, sliced
- 1 cup of natural peanut butter
- 5 large tomatoes, chopped
- 2 cloves of garlic, chopped
- 4 atarodo/scotch bonnet, chopped
- 2 tablespoons of vegetable oil
- 2 stock cubes
- 1 teaspoon of salt
- Blanch the amaranth leaves by pouring boiling water over them, draining into a sieve, and running cold water over them in the sieve. If you’re using ugu, this step is completely unnecessary.
- Heat oil in a wok or large pot over medium heat.
- After 30 seconds, add onions, atarodo, and tomatoes together. Sauté till tomatoes are cooked down (4 minutes in a wok, 8 minutes in a pot).
- In a bowl, mix the peanut butter with 1/2 cup of warm water. Stir well.
- Pour the peanut butter mixture into the wok/pot. Add salt and stock cubes. Stir, and bring to a gentle boil.
- Add the vegetables, and stir. Cook for 2 minutes
- Serve with yam, plantains, potatoes, or rice. Enjoy. 🙂