👨‍🍳 作り方

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Set aside. Cook the rice according to package directions. Keep warm.

2. 2

   While the rice cooks, prepare the greens. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and chopped tomatoes to the pot. Cook for 5 minutes, stirring occasionally, until tomatoes begin to break down.

4. 4

   Add the chopped collard greens (masamba) to the pot. Stir well to combine with the onion and tomato mixture.

5. 5

   Pour in 2 cups of water, add salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the greens are tender.

6. 6

   In a small bowl, whisk together the groundnut (peanut) butter with the remaining 2 cups of water until smooth. Pour this mixture into the pot with the greens.

7. 7

   Add the cooked kidney beans to the pot. Stir gently and simmer for another 10 minutes, allowing the sauce to thicken slightly and flavors to meld. Do not boil vigorously after adding peanut butter.

8. 8

   Taste and adjust seasoning if necessary. Serve the masamba mixture hot over the cooked rice, with extra beans on the side if desired.