Chris Gates, CEO of Mainsprings prepares Kisamvu, a traditional Tanzanian dish.
Mainsprings is a Tulsa-based non-profit organization working to provide education, healthcare and to teach sustainable agriculture to the poverty-stricken people of Tanzania.
They've produced a cookbook, "Taste of Tanzania" to share beloved, traditional recipes from the east African country, as well as more familiar recipes.
The cookbook can be purchased here for $45. All proceeds benefit Mainsprings.
Kisamvu (Creamy Greens with Peanut Sauce)
20 oz. frozen kale
2 large white onions, diced
8 cloves garlic, minced
8 tomatoes, diced
1 c. water
1 1/2 c. heavy cream
8 Tbsp. peanut butter
1 tsp. coriander
3 tsp. salt
2 tsp. black pepper
4 Tbsp. butter
1 Tbsp. olive oil
In a large food processor, chop all of the frozen kale finely, until it is almost a powder. Place the kale to the side.
In a large pot, big enough to fit all of the ingredients, melt the butter on medium heat and add the olive oil. Place the onions into the butter/oil mix and cook until soft, approximately 5 minutes. Add the garlic and tomatoes. Cook until the tomatoes start to become soupy, approximately 5-7 more minutes. Slowly add the kale, and 1 cup of water, mixing all the ingredients together. Cook on medium-low, uncovered for approximately 20 minutes, making sure the pot does not get too dry. If it starts to dry out, add 1/2 cup of water at a time.
Meanwhile, in a separate bowl, thoroughly mix the heavy cream and peanut butter together.
Add the spices and cream mix to the kale mixture and mix thoroughly.
Cook on low for another 10-15 minutes. Add salt to taste and serve over rice.