DashSalt & PepperI added a dash of kimchi salt & it was delicious!
Heat the olive or coconut oil in a pot on the stove – keep heat low.
Add the onions and garlic and let them gently sweat for 5 minutes until they are soft and starting to go translucent
Throw in the tomatoes and cook for another 5 minutes, stirring all the time so that it doesn’t burn. Once the tomatoes are in, you can turn up the heat.
Throw in the imbuya leaves, stir through once and then throw the ground nuts on top of that – don’t stir them through – then put the lid on your pot so that the leaves wild down into your onion mixture for 5 minutes.
Start stirring it all through. There is little water in imbuya so once the greens are wilted down, you then add a ¼ cup of coconut cream and stir through.
Notes: chilli would work well in this too, I can’t use it because my daughter hates it.