Ifisashi with a Twist: A Fusion of Zambian and Abruzzese-Molisan Flavors

Ingredients

In this adaptation, we infuse the traditional Zambian Ifisashi with the flavors of Abruzzese-Molisan cuisine. The addition of Italian sausage brings a savory twist to the dish, while the use of aromatic herbs and spices commonly found in Abruzzese-Molisan cooking enhances the overall flavor profile. The creamy polenta base replaces the traditional nshima, adding a comforting and Italian-inspired element to the dish. We alse have the original recipe for Ifisashi, so you can check it out.

• 500g (1.1 lb) spinach leaves 500g (1.1 lb) spinach leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 Italian sausages, casings removed 2 Italian sausages, casings removed
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper to taste Salt and pepper to taste
• 250g (9 oz) instant polenta 250g (9 oz) instant polenta
• 1 liter (4 cups) water 1 liter (4 cups) water
• Grated Parmesan cheese, for serving (optional) Grated Parmesan cheese, for serving (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and remove any tough stems. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the Italian sausage to the pot, breaking it up into small pieces with a wooden spoon. Cook until the sausage is browned and cooked through.
4. 4.
   Pour in the canned diced tomatoes, dried oregano, dried basil, and red pepper flakes. Stir well to combine.
5. 5.
   Add the spinach leaves to the pot, a handful at a time, stirring until they wilt. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for 20-30 minutes, allowing the flavors to meld together.
7. 7.
   Meanwhile, prepare the polenta according to the package instructions, using water as the liquid. Stir continuously to prevent lumps from forming.
8. 8.
   Once the polenta is cooked and thickened, remove it from the heat and let it rest for a few minutes.
9. 9.
   Serve the Ifisashi Abruzzese-Molisan Style by spooning the spinach stew over a bed of creamy polenta. Optionally, sprinkle grated Parmesan cheese on top for added flavor.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are thoroughly washed to remove any dirt or grit. Remove tough stems before cooking.
• Italian sausage — Remove the casings before cooking to crumble the sausage into small pieces for even distribution of flavor.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• If you prefer a smoother texture, you can blend a portion of the stew before adding the spinach leaves.
• Substitute the Italian sausage with vegetarian sausage for a meatless version.
• Serve the Ifisashi Abruzzese-Molisan Style with a side of crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Garnish each serving of Ifisashi Abruzzese-Molisan Style with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil. Serve it hot alongside a side of creamy polenta for a satisfying and comforting meal.

Presentation advice

Present the Ifisashi Abruzzese-Molisan Style in individual bowls, with the vibrant green spinach stew beautifully contrasting against the creamy polenta base. Sprinkle some chopped fresh herbs, such as parsley or basil, on top for an added pop of color.