Muriwo simply means greens in Shona, and dovi means peanut butter, so the name is admirably honest about what you are getting. Greens grow in nearly every Zimbabwean yard, whether covo, a sturdy collard type, rape greens, mustard greens called tsunga, or the tender leaves of the pumpkin vine, and they appear at the table almost daily as relish for sadza. Peanuts are an old crop here, and stirring a spoonful of their butter into the pan turns a plain dish of greens into something rich, savory and quietly addictive.

This is a dish of minutes rather than hours, and the only real skill is in the knife: Zimbabwean cooks cut their greens into ribbons as fine as they can manage, so they cook quickly and carry the sauce. It is vegan as written, which many people only notice on the second helping. On a race weekend it is the dish that keeps a heavy plate of meat and sadza in balance.

The greens in peanut sauce

Ingredients

• 2 bunches (about 1 1/2 lb or 680 g) collard greens
• 1/2 cup (120 ml) water
• 3/4 teaspoon fine salt
• 2 tablespoons (30 ml) vegetable oil
• 1 medium yellow onion
• 2 medium ripe tomatoes
• 1/3 cup (85 g) natural smooth peanut butter
• 1/2 cup (120 ml) hot water
• 1 pinch dried red chili flakes

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