Leafy greens
7 recipes
Malakwang: Northern Ugandan Sour Leaf Sauce with Odii
How to make malakwang, the sour hibiscus-leaf sauce of northern Uganda, following an Acholi family recipe bound with odii, a peanut and sesame paste. Covers what the leaves are (and why they are not hibiscus tea), how to taste and tame the sourness, how the Lango version differs, what to serve it with, and what to check before reaching for substitutes.
Sanga Recipe: Cameroonian Leafy Greens and Corn Stew
A recipe for sanga (Saŋa), a favorite in central and southern Cameroon. A rich stew of leafy greens, corn and palm nut, recreated with kale and komatsuna. Ingredient substitutions, heat control, storage, how it is eaten locally, and a safe replacement that avoids forcing the use of cassava leaves.
Romazava: Madagascar's Everyday Green Beef and Greens Stew
Romazava is Madagascar's national dish: a ginger-and-tomato stew of beef and several leafy greens. It covers balancing the greens and serving over rice.
How to Make Ifisashi: Zambian Greens Simmered in Peanut Sauce
A recipe for Zambian ifisashi made with leafy greens and unsweetened peanuts. Substitutes such as komatsuna and kale, the thickness of the peanut sauce, how to eat it with nshima, heat that avoids scorching, storage, shopping, and adjusting water, the easiest place to go wrong, set out step by step so a first try works.
Seblak Recipe: West Java's Chewy, Spicy Kerupuk Soup
Seblak recipe: chewy soaked kerupuk simmered in a spicy kencur-scented broth with egg, greens and macaroni. Covers soaking, kencur substitutes and storage.
Callaloo: Trinidad and Tobago's Leafy Green Stew
Callaloo is a Trinidad and Tobago stew of dasheen leaves, okra, pumpkin and coconut milk with crab. Learn leaf prep, the heat for a smooth finish and storage.
Matapa: Mozambican Greens Stewed with Peanuts and Coconut Milk
Matapa is a Mozambican dish of greens stewed with peanuts and coconut milk, here with komatsuna and kale. Covers chopping, when to add shrimp and storage.