WHEN it comes to vegetables to eat with sadza, there is nothing as delicious as creamy spinach to excite the taste buds. This week we give you another Tanzanian dish that has the texture of creamy spinach — but with much healthier coconut milk instead of cream.
One bundle of kale, washed and chopped;
One bundle of spinach, washed and chopped;
One bundle of pumpkin leaves, washed, thorny layer peeled of and chopped;
Salt and pepper to taste;
Two large ripe tomatoes, grated and blended;
Tablespoon olive oil;
One clove of garlic;
One medium onion, finely chopped;
Half-cup coconut milk.
In a wide pan, heat olive oil and add garlic and onions and saute for five minutes until they are soft and have released their flavour.
Add the kale and cook for about three minutes, turning the vegetables.
Add the pumpkin leaves and cook and turn for another three minutes.
Add the spinach and turn for another three minutes.
When they are all shrunken and still green add coconut milk and cook for another three minutes.
Serve with sadza and meat.
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