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Dried cow pea leaves in peanut sauce with Nshima

Experience the flavours of a mouthwatering traditional Zambian dish, with thanks to Clara Kapelembe Bwali from Black Garlic, and Lulu and William from the Wood Kitchen.

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Course Dinner, Lunch

Cuisine African

Ingredients

1 L Water
2 C Cow Pea Leaves (dried vegetables). The leaves of the black eyed peas, more commonly known as cow peas are not just delicious, they pack a nutritious punch too.
Salt
¼ tsp Soda
1 L Onion (diced)
2 Cans Rhodes Quality Chopped & Peeled Tomatoes
1½ C Pounded groundnuts
¼ tsp Hinds Spices - Pure Black Pepper
1 tsp Hinds Spices - Crushed Chillies

Instructions

Prep and wash vegetables.
Bring water to boil.
Add salt and soda.
Add vegetables and boil for 15 mins or until soft.
Drain 3/4 of the water keeping some aside.
Add onion and tomato.
Add groundnut powder to the water to form a paste.
Pour paste over vegetables.
Add salt and Hinds Pure Black Pepper to taste.
Add Hinds Crushed Chilli Flakes.
Simmer on low heat for 15 mins until gravy like consistency.
Serve with Nshima (Pap).

Keywords African cuisine, African indigenous foods, cow pea leaves, Dinner Recipe, easy recipe, Good Life Show Africa, healthy recipe, Lunch recipe, plant based, Rhodes Quality, THE PLANT POWERED SHOW, Zambian Chefs

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