~524 cal · 14g protein · 69g carbs · 25g fat (estimated, per serving)
🍽️
Collard greens in creamy peanut sauce beside white sadza
🇿🇼 Harare
Dovi — peanut butter — is Zimbabwe’s pantry cornerstone, and stirring it into garden greens turns a simple relish into the dish everyone’s grandmother is famous for. It sits beside sadza (maize porridge) at tables across Harare daily.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 big bunches collard greens or kale, ribboned
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1/2 cup natural peanut butter
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2 tomatoes, chopped
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1 onion, sliced
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2 cups white maize meal (for sadza)
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2 tbsp neutral oil
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to taste salt
Instructions
1
Make sadza: whisk maize meal into 4 cups simmering salted water and beat over low heat 15 minutes until stiff and smooth; shape and keep warm.
2
Fry the onion in oil; add tomatoes and cook down 5 minutes.
3
Add the greens with a splash of water and braise 8 minutes until tender.
4
Loosen the peanut butter with warm water into a pourable cream and fold it through the greens; simmer gently 5 minutes.
5
Season and serve beside the sadza — pinch, roll, dent, scoop.
Harare home cooking.
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🌏 While it simmers — know your destination
📍
Harare. The capital’s tables built on sadza and garden greens.
🗺️
Zimbabwe. Sadza country, where greens meet peanut butter.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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