Condiments, Dressing & Sauces > Middle Eastern Recipes > Nyaba >
Nyaba
Sudanese peanut & greens paste
1-1/4 C peanuts
1 TBS water (for blending)
2 bunches ridgelar greens, chopped*
1 chicken bouillon cube
2 C water
Pinch of salt
Place peanuts in a blender or food processor; blend with water to form a consistency of runny peanut butter. Bring two cups salted water to a boil in a saucepan or cooking pot; add greens and bouillon cube. Bring to another boil and cook for about thirty minutes, or until most of the water has evaporated. Add peanut butter paste; cook and stir until mixture is just bubbling. Remove from heat.
Suggestions: Serve warm or cold with bread.
*Note: Ridgelar greens are native to Sudan; can be substituted with a mix of fresh spinach and watercress.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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