Nyete Greens with Peanut Butter is a traditional South Sudanese recipe for a classic vegetarian stew of black-eyed bean leaves in a peanut butter base. The full recipe is presented here and I hope you enjoy this classic South Sudanese version of: Nyete Greens with Peanut Butter.
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Nyete refers to the leaves of the black-eyed bean plant in South Sudan which is commonly eaten by the Kuku tribe. A very similar dish is prepared in Uganda, where it's known as 'boo sauce'. The recipe uses fresh peanut paste, which is thinner and slightly oilier than peanut butter. If you don't have this, blend peanut butter with 1/3 of its volume of warm water and a few tablespoons of peanut oil to a smooth paste.
Ingredients:
4 bunches black-eyed pea greens (about 1.5l [6 cups] picked leaves)
1 tbsp Kombo (potash) or substitute sodium bicarbonate
250ml (1 cup) peanut paste
salt, to taste
1 tsp black pepper
1 tsp ground cardamom
1 tsp ground cumin
Method:
Pick the leaves from the stems (discard the stems) then wash the leaves thoroughly. Wash the cowpea leaves thoroughly in plenty of water then drain and shred the leaves before transferring to a clean bowl.
Bring 1l (4 cups) water to a boil in a cooking pot and add 1 tbsp of the potash (or bicarbonate of soda). Once this has dissolved add in the shredded cowpea leaves. Allow the leaves to wilt then add in the spices.
Put your peanut paste in a heat-proof bowl or jar and pour in some of the hot stock from the cowpea leaves. Blend until liquid then pour this into the pot with the leaf mixture. Bring the mixture to a boil and season to taste with salt (about 1 tbsp).
Continue cooking until the sauce has thickened to your liking (about 5 minutes) then turn into a serving bowl and serve with your choice of accompaniment; though the typical accompaniment is asida.
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