Mufushwa nedovi

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 🥬  Mufushwa une Dovi


(Dried Leafy Greens with Peanut Butter)



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🌿 About the Dish


Mufushwa une dovi is a popular rural Zimbabwean dish made by rehydrating and cooking dried leafy vegetables (like cowpea leaves, pumpkin leaves, or rape) and combining them with peanut butter for a rich, creamy flavor. It’s traditionally preserved for use during dry seasons when fresh vegetables are not available.



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🧺 Ingredients


2 cups mufushwa (dried vegetables: cowpea leaves (nyevhe), rape, or pumpkin leaves)


2 medium tomatoes, chopped


1 small onion, chopped


2 tbsp peanut butter


1 tbsp cooking oil


Salt to taste


2 cups water




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🍳 Preparation


1. Rehydrate the Vegetables


Soak the dried mufushwa in warm water for 1–2 hours.


Rinse thoroughly to remove dirt and sand.


Boil in fresh water for 10–15 minutes until soft. Drain excess water.




2. Prepare the Base


In a clean pot, heat oil and fry onions until golden.


Add tomatoes and cook until they break down into a thick sauce.




3. Add the Vegetables


Add the cooked mufushwa to the tomato-onion base and stir well.


Add peanut butter and a little water. Stir until peanut butter is fully mixed in.


Simmer for 5–10 minutes on low heat. Add salt to taste.




4. Serve


Best served hot with sadza (maize or millet).






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🌍 Cultural Insight


Dried vegetables are a method of food preservation passed down for generations.


The use of peanut butter adds protein and traditional flavor.


This dish is common in rural homes, especially during drought or winter months.


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