🇨🇩 Congolese (DRC) Cuisine

Lenga-Lenga

Amaranth Leaf Stew

Prep Time 15 min

Servings 4

Difficulty Easy

Calories 206 kcal

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.

Ingredients

500g amaranth leaves, washed and chopped
2 tbsp palm oil
1 large onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
1 bouillon cube
Salt to taste
1/2 cup water

Instructions

1 Wash amaranth leaves thoroughly and chop roughly.
2 Heat palm oil in a pot and saute onion and garlic until soft.
3 Add tomatoes and cook for 5 minutes until saucy.
4 Add amaranth leaves and water. Stir to combine.
5 Add bouillon cube and salt. Cover and cook for 15-20 minutes until leaves are tender.
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.