Zimbabwean Dovi Sauce
The Quirky Foodster Team
Ingredients
- Natural peanut butter (unsweetened) — 200 g (3/4 cup + 2 tbsp)
- Onion, diced — 1 large
- Ripe tomatoes, chopped — 300 g (10.5 oz)
- Garlic cloves, minced — 3
- Pumpkin or squash, cubed — 200 g (7 oz)
- Fresh leafy greens (rape or spinach), chopped — 200 g (7 oz)
- Vegetable oil — 30 ml (2 tbsp)
- Vegetable or chicken stock — 400 ml (1 2/3 cups)
- Salt and pepper — to taste
Method
- Heat oil in a heavy-bottomed pot over medium heat; sauté onion until softened, about 5-7 minutes.
- Add garlic, cook 1-2 minutes until fragrant.
- Add chopped tomatoes and cubed pumpkin, cook 5-7 minutes until tomatoes begin to break down.
- Whisk in peanut butter and stock gradually until smooth; simmer 20-25 minutes, stirring frequently, until pumpkin is
- tender and sauce is thickened.
- Add chopped leafy greens, cook a further 5 minutes until wilted; season with salt and pepper.
Cultural Background: A comforting peanut butter and vegetable sauce, dovi is a beloved Zimbabwean stew, its name reflecting Shona culinary tradition, often combining peanut butter with leafy greens, pumpkin and tomato into a hearty, nourishing sauce served with sadza (maize porridge).
Tips: • Stir frequently as the peanut-based sauce thickens, since it can catch and scorch on the bottom of the pot. • Cutting the pumpkin into small, even cubes helps it cook through evenly within the sauce's simmering time.
Variations: • Add chicken or beef pieces for a heartier, protein-rich version. • Use butternut squash if pumpkin is unavailable, adjusting cooking time as needed.
Storage: Refrigerate up to 4 days, or freeze up to 3 months.
Reheating: Reheat gently over low heat, stirring frequently, adding stock if too thick. Nutrition (per serving) Approx. 140 kcal, 5 g protein, 11 g fat, 8 g carbohydrate per 100 ml serving.
FAQs: What is dovi traditionally served with? Sadza (maize porridge), a staple across Zimbabwean and wider Southern African cuisine. Can I make dovi vegetarian? Yes, the base recipe is naturally vegetarian with vegetable stock; it's easily adapted with or without added meat.
- Natural peanut butter (unsweetened) — 200 g (3/4 cup + 2 tbsp)
- Onion, diced — 1 large
- Ripe tomatoes, chopped — 300 g (10.5 oz)
- Garlic cloves, minced — 3
- Pumpkin or squash, cubed — 200 g (7 oz)
- Fresh leafy greens (rape or spinach), chopped — 200 g (7 oz)
- Vegetable oil — 30 ml (2 tbsp)
- Vegetable or chicken stock — 400 ml (1 2/3 cups)
- Salt and pepper — to taste
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