Kizaka is a national dish of Angola, however, usually served as a side and paired with fish, chicken or other meat. I made my kizaka with salmon smothered in stir-fry sauce, but it would have been just fine (and enough!) on it's own over rice.
The recipe I originally found looked like a dark green, stringy, mush, but the dish I ended up making looked nothing like the picture! My guess is that it might have to do with what type of greens you use (I used spinach, but cassava leaves are what is traditionally used). Nevertheless, this dish is in my top three favorites so far! Super easy to make and doesn't require a lot of time, and very easy/minimal cleanup!
While cooking, I listened to traditional Angolan music.
Kizaka
1 cup vegetable broth, bouillon cube recommended (only needed if not using spinach)
1 tsp. vegetable oil
1 onion, diced
1 lb. cassava leaves (or chopped collard greens, kale or spinach....but they don't have to be chopped)
1 cup peanut powder (or 1/2 cup of peanut butter)
3 cloves of garlic, minced (or 3 tsp of minced garlic)
1 cube inch of ginger (or 1/2 tsp of ground ginger)
3 tomatoes, diced (could probably use canned diced tomatoes instead)
Salt, pepper, red pepper flakes/cayenne pepper - to taste
Rice, cooked
1. (If using spinach, go to step 2) Cook the greens in boiling water and broth until tender in a large pot.
2. In a frying pot, saute the onions until clear, add garlic, and ginger until soft and aromatic.
3. Add tomatoes and cook until tender.
4. Add peanut powder/butter and continue cooking for 5 minutes.
5. Combine with the greens and mix with salt, pepper, red pepper flakes/cayenne to taste.
6. Serve over rice.
In Portuguese.... Ganhei meu distintivo! ("I earned my badge!")
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