The Sunday Mail
NYEVHE, also known as spider flower leaf, grows in places where there is rich cow manure and clay soils, that is, the plant grows in abundance in such areas near cow kraals and clay soils.
It is commonly eaten dried for preservation, however, my recipe involves cooking fresh nyevhe and freezing for later use.
The relish is rich in iron and has a bitter taste, therefore, at home we call them “bitter herbs”.
Ingredients
One nyevhe bundle;
Olive oil;
Salt to taste;
One medium onion, sliced;
Half-a-can of canned Italian chopped tomatoes.
Method
Thoroughly wash the nyevhe removing any soil and dirt attached to the plant under running cold water.
In a large pot, place boiling water and olive oil to cover about three quarters of water surface in the pot to boil.
Immerse nyevhe into the water and boil over medium heat for two to three hours, until the stalks are soft.
The oil and water help the stalks to not harden when boiling and add more oil to reduce the bitter flavour.
When the water is reduced and the stalks have a soft bite, pack and freeze any excess nyevhe to cook with for later, freeze with the water used to boil the plants.
Heat enough olive oil to cover base of sauce pan, lightly fry onions.
Add the chopped tomatoes to create a soft tomato onion sauce and season with salt to taste.
Add the cooked or prepacked desired amount of nyevhe into the pot on low heat.
Serve with hot sadza and pair with a hearty beef or oxtail stew.
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