Photo by Philip Laubner/CRS
Ifisashi
from Zambia
from Zambia
Hot rice casserole served in a thick, buttery peanut sauce. Collard greens and tomatoes add a garden-fresh flavor to this creamy dish.
Ingredients:
- 2-3 cups water
- 1 cup chopped peanuts
- 2 tomatoes, chopped
- 1 onion, chopped fine
- 2 bunches fresh collard greens (or spinach), washed and chopped
- Salt to taste
- 2 cups cooked rice
Directions:
Bring water to a boil in medium pot and add peanuts, tomatoes, and onion. After a few minutes, add chopped greens. Stirring occasionally, continue cooking for about 15-20 minutes, or until peanuts are soft and mixture has become a thick buttery sauce. Serve hot over rice.
Makes 4-5 servings
Photo by Kim Pozniak/Catholic Relief Services
Catholic Relief Services' microfinance programs in Zambia help people earn more money to support their families and save for the future. In’utu Kokola and her husband are farmers living in Mongu, Zambia. Recently In’utu Kokola opened a shop in the market where she sells vegetables and corn meal from her farm. She didn’t believe this day would ever come, but it did thanks to a Savings and Internal Lending Community (SILC) started with the help of Catholic Relief Services. In a SILC, the group saves money and makes small, interest bearing loans together. With her market stall, In’utu Kokola and her husband now have a reliable income to feed their family, buy medicine and pay school fees for their grandchildren. For more information please visit Operation Rice Bowl.
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I wish the recipes from CRS would have some non-onion versions. DH has food sensitivity. I'm hesitant to spring these recipes on the children if I don't know how it will taste without the onions.
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