I was inspired to make this dish by three favourites and staples in East and Southern Africa - greens, peanut butter, and chapati!

In Zimbabwe, pumpkin leaves, also known as muboora, are considered both a delicacy and common greens. They can be eaten every day both as a side or a main dish, often cooked in peanut butter for a protein punch. Most people don’t know that when cooked right these leaves are just as edible as kale and collard greens.  Since I'm currently in the United States, I'll be using kale (known as muriwo) as a substitute, another favoured green which can be treated the same.

In Rwanda, they make a version of ground, stewed greens known as isombe, where cassava leaves are the go to. This is often served with plantains and drum roll please - chapati - probably my favourite flatbread ever!

I made it the East African way where chapati is a mainstay (the region I'm referring to includes countries such as Kenya, Ugandan, Rwanda, Somalia and Tanzania). Unlike its Indian counterpart, this chapati has a flakey texture made by coiling the dough into spirals then rolling it out before cooking. You can use my recipe, here.

This is a comforting dish with little guilt and great flavour, especially when you want a dose of greens and fresh, homemade bread!

Ingredients

1 pound kale, chopped

2 tablespoons garlic, minced

1/4 cup fresh parsley, chopped

1/2 large eggplant, chopped

1/2 cup mushrooms, chopped

1 large tomato or 1 (14-ounce) can, diced

1/2 white-fleshed yam or sweet potato, chopped

1/2 large onion, chopped

1/2 large bell pepper, chopped

1/2 jalapeno, chopped

6 cups of beef broth

2 vegetable bouillons

1 tablespoon salt

2 tablespoons black pepper

1 tablespoon chili flakes

1/2 cup peanut butter

2 cups water

2 tablespoons vegetable oil

1 teaspoon fenugreek

teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon sugar

1 teaspoon fennel

1/4 cup parsley

Instructions

Heat the vegetable oil and add the kale, cook until wilted and the leaves begin to fry.

Add the garlic and parsley, cook for 2 minutes.

Add the onion, eggplant, mushroom, and spices, cook for another 2 minutes.

Add the jalapeno and peppers, cook for 1 minute.

Add the tomato, yam, bouillons, water, and broth.

Reduce hit and simmer with lid for 35 minutes. Add water if you need to and season to taste.

Tip: the richer the broth, the more flavourful your stew will be! You can also make your own broth beforehand and use that instead. Isombe is actually usually cooked in beef bone broth for extra flavour, but you can make a rich vegetable verison.