The peanut is a plant indigenous to South America it. After 1492, the Colombian exchange and Atlantic slave trade dispersed to other continents. I love sweet, savory, and spicy peanut sauces. I have had my share of them in dishes from Asia, Africa, and the Americas. Below is a peanut sauce recipe.
Greens in Peanut Sauce Recipe
Ingredients
1 or 2 pounds (or more): cleaned de-stemmed and shredded cassava, collards, kale, or turnip greens
1 chopped tomato
1 finely chopped onion
½ cup peanut butter (or peanuts)
Sea salt black pepper
Cayenne pepper or red pepper if you like spicy food
Method
In a large pot bring two cups of water to a boil. Add greens. Cover and cook on high heat for ten minutes, stirring often. Reduce heat. Remove most of the liquid from the pot and save half of it. Add tomatoes and onion to the greens, stir and simmer for ten minutes or more. In a bowl combine the peanut butter with enough of the liquid from the cooking pot to allow it to be mixed until smooth. Add peanut butter mixture to greens. Season to your own taste with the spices and simmer on very low heat until greens are tender.
