|Kisamvu, Tanzanian Recipe Exchange|
Recipe type: Soup
Some of our students, in keeping with our Around the World cooking theme this year have embarked upon a pen pal relationship with some girls in an orphanage in Tanzania (where Chef Courtenay visited this summer!) and they sent us this amazing recipe that Monday’s class made and devoured.
- • 6 cups of kisamvu (chopped spinach can be substituted) combined with 3 cups of water
- • 1 sliced medium onion
- • 3 sliced fresh tomatoes
- • 3 mince cloves of garlic
- • 1 cup milk
- • 2 teaspoons of salt
- • stir 1/3 cup peanut butter with ½ cup water
- Grind the kisamuu leaves (spinach). Combine with 3 cups of water, boil for 30 minutes.
- Place the pan over medium/high heat and warm the oil 1/3 cup about 2 minutes, add 1 onion, stir with oil until the onions become golden. Combine 3 sliced fresh tomatoes, add ½ mince cloves of garlic, and 2 teaspoons salt. Stir them together until soft.
- Mix them with kisamvu and it’s soup. Combine 1 cup milk and peanut butter. Stirring often until the process combined about 10 minutes.
- Serve with rice or ugali.