Serves     4 servings as a side


Cooking oil – 2 tbsp
Swiss chard – a bunch
Spinach—2 cups
Roasted peanuts – ½ cup (divide into 2 portions)
Miso paste – 2 tbsp
Rice – ½ cup
Water – 2.5 cups
Dried fish— 3 small fillets

Blender or mortar pestle


Add one portion of the roasted peanuts (¼ cup), dried fish (if using) and rice to a blender and grind to a coarse texture.

Add oil to the pan and sauté the washed and trimmed greens.

Add the miso paste and mix in with the greens and sauté about 5 minutes.

Add ground peanuts, rice and fish (if using) to the wilted greens.

Add water and bring to a boil.

Reduce to medium and let cook for 15—20 minutes. (I used basmati and it was done in 15 minutes.)

Taste for salt. The miso paste (and fish if added) may provide sufficient salt as to not require any additional.

Serve hot with the rest of the peanuts sprinkled on top.

Burkina Faso

Notes and Instructions

Recipe and photo credit: Vinola V. Munyon