Tender amaranth leaves cooked down with onions, tomatoes, and palm oil into a silky, nutritious green stew that is one of the most common vegetable dishes in Kinshasa.
Instructions
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1
Wash amaranth leaves thoroughly and chop roughly.
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2
Heat palm oil in a pot and saute onion and garlic until soft.
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3
Add tomatoes and cook for 5 minutes until saucy.
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4
Add amaranth leaves and water. Stir to combine.
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5
Add bouillon cube and salt. Cover and cook for 15-20 minutes until leaves are tender.
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6
Serve as a side dish with rice, fufu, or grilled protein.
Did You Know?
Lenga-lenga is nicknamed the "vegetable of the people" in Kinshasa because it grows quickly, costs very little, and feeds the entire city.
The Story Behind Lenga-Lenga
Amaranth has been grown across tropical Africa for centuries and is one of the most nutritious leafy greens available. In the DRC, lenga-lenga became a ubiquitous market vegetable, affordable enough for every family and versatile enough for any meal.
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