About
If you want to understand Zambia — not the headlines, not the safari brochures, but the soul of the place — sit down to a bowl of Ifisashi. It’s not fancy. It’s not trying to be. It’s just greens and peanuts, cooked slow and steady, the way generations before you cooked them. But like most great dishes across Africa, simplicity is a lie; beneath it lives history, memory, and the kind of quiet genius that doesn’t need applause.
Ifisashi is what happens when a land gives you leafy greens and groundnuts and you decide that’s enough — more than enough, actually. Pumpkin leaves, sweet potato leaves, wild greens pulled straight from a garden that’s fed the same family for decades. All of it simmered down into a peanut sauce so rich, so deeply flavored, it could make a cynic believe in comfort again.
Peanuts arrived here centuries ago and never left, embedding themselves into the rhythm of daily life. They’re pounded by hand, ground into paste, stirred into pots while stories float through the room. In rural Zambia, the mortar and pestle isn’t just a tool — it’s the soundtrack of childhood, marriage, grief, celebration. It’s the pulse of a home.
You’ll find Ifisashi bubbling away at weddings, at funerals, at the end of long days in the fields. In one home it might be bright with tomato; in another, mellow and earthy, cooked down until the greens surrender completely into the sauce. The dish was built to be adaptable — whatever the land gives that season, whatever the cook can gather, it all finds a way into the pot.
And the beauty of it? Ifisashi doesn’t need meat to feel complete. It stands on its own — humble, nourishing, deeply satisfying in a way that lingers long after the bowl is empty. Served with nshima, that soft, warm maize porridge that anchors half the continent, it becomes more than food. It becomes memory. Belonging. A reminder that the best meals are the ones shared on worn wooden stools with the people who know your whole story.
This is Zambia: greens, groundnuts, time, and a pot big enough for everyone. Ifisashi isn’t just a recipe — it’s proof that comfort can be carved out of whatever life hands you, as long as you stir it with love and serve it with company.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
.jpg)
INGREDIENTS
2 bunches of leafy greens (such as spinach, kale, or pumpkin leaves) - I used spinach and kale
1 cup ground peanuts or peanut butter (unsweetened and unsalted)
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon salt (or to taste)
1 vegetarian bouillon cube
1 cup water
Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.
Instructions
A rich vegan greens stew with Zambia's favorite side dish.
Click here for video recipe and story on Instagram
Prepare the Greens:
Wash the leafy greens thoroughly to remove any dirt.
Chop the greens into bite-sized pieces.
Cook the Vegetables:
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
Add the chopped tomatoes and cook until they are soft and have released their juices.
Add the Greens:
Add the chopped leafy greens to the pot. Stir well to combine with the onion and tomato mixture.
Cook the greens for about 8 minutes, until they are tender.
Prepare the Peanut Sauce:
In a separate bowl, mix the ground peanuts or peanut butter with 1 cup of warm water. Stir until you have a smooth, creamy mixture.
Combine and Simmer:
Pour the peanut mixture into the pot with the greens.
Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until the sauce thickens and the flavors get to know eachother.
Serve:
Once the sauce has thickened and the greens are fully cooked, remove the pot from the heat.
Serve the Ifisashi hot, often accompanied by nshima (a type of cornmeal porridge similar to Polenta) or rice.
