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Ifisashi

Name: Ifisashi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: zambian
Ingredients: 1 cup raw peanuts, roasted and ground (or smooth peanut butter); 400 g rape or spinach leaves, roughly chopped; 1 large onion, diced; 3 medium tomatoes, chopped; 2 cloves garlic, minced; 2 tbsp vegetable oil; 1 cup water or vegetable stock; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp chilli flakes (optional)

A rich Zambian peanut and leafy greens stew that is both hearty and deeply satisfying. Often served with nshima as the main relish.

Prep

15 min

Cook

35 min

Servings

Difficulty

Easy

★★★★★

4.8(870 ratings)

#peanut#greens#stew#vegan#gluten-free#zambian

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About This Recipe

Ifisashi is one of Zambia's most beloved traditional dishes, combining ground peanuts with seasonal greens such as rape, pumpkin leaves, or sweet potato leaves to create a thick, protein-rich stew. The dish showcases Zambia's love for groundnuts, which are grown extensively across the country and feature in many traditional recipes. Ifisashi can be made vegetarian or enriched with chicken, beef, or dried fish. Its creamy, nutty flavour makes it a crowd favourite at family gatherings and community celebrations.

Ingredients

Serves 4

1 cupraw peanuts, roasted and ground (or smooth peanut butter)
400 grape or spinach leaves, roughly chopped
1 largeonion, diced
3 mediumtomatoes, chopped
2 clovesgarlic, minced
2 tbspvegetable oil
1 cupwater or vegetable stock
1 tspsalt
0.5 tspblack pepper
0.5 tspchilli flakes (optional)

Instructions

1
Prepare peanut paste
If using raw peanuts, dry-roast them in a pan until golden, then grind in a blender or mortar to a coarse paste. Set aside.
2
Fry aromatics
Heat oil in a large pot over medium heat. Add onion and fry for 5 minutes until softened. Add garlic and cook for 1 more minute.
3
Add tomatoes
Add tomatoes and cook, stirring, for 8–10 minutes until they break down into a thick sauce.
4
Add peanuts
Stir in the ground peanuts or peanut butter and mix well. Add water or stock and stir until smooth. Simmer for 10 minutes.
5
Add greens
Add the chopped greens and stir to combine. Season with salt, pepper, and chilli flakes. Cover and cook for 8–10 minutes until greens are tender.
6
Serve
Serve hot alongside nshima or boiled rice.

Pro Tips

→
Freshly roasted and ground peanuts give a far superior flavour to store-bought peanut butter.
→
Don't overcook the greens — they should retain some texture and bright colour.
→
Add a small piece of smoked fish for a deeper, smokier flavour.

Variations

•
Add chicken pieces in step 2 and cook through before adding tomatoes.
•
Use dried kapenta fish for an authentic Zambian flavour.
•
Stir in coconut milk for a richer, creamier sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.

History & Origin

Ifisashi has been prepared in Zambia for generations, long before colonial contact. Groundnuts were cultivated across Central and Southern Africa and formed a critical source of protein and healthy fats. The dish name comes from the Bemba language, one of Zambia's main languages, and variations of peanut-and-greens stews are found across the region under different names.

Frequently Asked Questions

Can I use store-bought peanut butter?

Yes — use natural, unsweetened peanut butter for the closest result to freshly ground peanuts.

What greens work best?

Rape (a Zambian staple), spinach, pumpkin leaves, or sweet potato leaves all work wonderfully.

Nutrition Facts

Per serving (300g) · 4 servings total

Calories310kcal

Protein13g

Carbohydrates18g

Fat22g

Fiber6g

Protein13g

Carbs18g

Fat22g

Time Summary

Prep time15 min

Cook time35 min

Total time50 min

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About This Recipe

Ingredients

Serves 4

1 cupraw peanuts, roasted and ground (or smooth peanut butter)

400 grape or spinach leaves, roughly chopped

1 largeonion, diced

3 mediumtomatoes, chopped

2 clovesgarlic, minced

2 tbspvegetable oil

1 cupwater or vegetable stock

1 tspsalt

0.5 tspblack pepper

0.5 tspchilli flakes (optional)

Instructions

Prepare peanut paste

If using raw peanuts, dry-roast them in a pan until golden, then grind in a blender or mortar to a coarse paste. Set aside.

Fry aromatics

Heat oil in a large pot over medium heat. Add onion and fry for 5 minutes until softened. Add garlic and cook for 1 more minute.

Add tomatoes

Add tomatoes and cook, stirring, for 8–10 minutes until they break down into a thick sauce.

Add peanuts

Stir in the ground peanuts or peanut butter and mix well. Add water or stock and stir until smooth. Simmer for 10 minutes.

Add greens

Add the chopped greens and stir to combine. Season with salt, pepper, and chilli flakes. Cover and cook for 8–10 minutes until greens are tender.

Serve

Serve hot alongside nshima or boiled rice.

History & Origin