Renga Renga aux Arachides (Burundian Braised Amaranth/Spinach Greens in Peanut Cream) – Authentic Burundi Recipe
Silky emerald greens folded into a warm, nutty roasted peanut and tomato reduction.
- Country of Origin
- 🇧🇮 Burundi (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bunches of fresh spinach or amaranth greens, Diced tomatoes and onions, Creamy groundnut sauce, Garlic, Nutmeg pinch
Ingredients for Renga Renga aux Arachides (Burundian Braised Amaranth/Spinach Greens in Peanut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) bunches of fresh spinach or amaranth greens, prepped into bite-sized pieces
- 1.5 cups diced tomatoes and onions, washed and trimmed
- 1 cup creamy groundnut sauce
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Burundi seasoning (nutmeg pinch, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add bunches of fresh spinach or amaranth greens and diced tomatoes and onions along with nutmeg pinch, sea salt, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with creamy groundnut sauce and serve straight from the skillet.