This was taken from last Sunday’s dinner, where I wanted to do something which wouldn’t spoil the taste of the vegetables or under flavour them, then it wouldn’t be enjoyable. So I came up with this using, coconut milk powder, and subtle spicing.
INGREDIENTS
A Wedge of Spanish Onion,diced
1 Clove of Garlic, crushed
2 Teaspoons of Annatto, Coriander, Smoked Paprika(Pimentón), and Chilli flakes(Or less).
1/2 Packet of Dried Pumpkin Greens(Ugu)-Buy from an African store or Amazon. You can buy fresh leaves from Fresh and Wild or other organic stores. For fresh greens,soak in salt water and then rinse to get rid of remaining grit. Use amaranth leaves/taro leaves as a replacement.
Oil to sauté
1 Can of Kidney beans(Red/White),drained and rinsed
4 Pieces of Black Fungus/Cloud Mushrooms/Wood Ear Mushrooms, soaked in hot water,and then rinsed.
Coconut Milk Powder-
Pre-mix up to 3 Tablespoons of powder, with 200mls of warm water to make coconut milk.
METHOD
Fry the onion, garlic and then after two minutes, the spices.
Fry until softened.
The greens and mushrooms should be presoaked and rinsed.
Add them after chopping, to the pan. Add the beans and then the coconut milk.
Leave to simmer for at least 15 minutes, and then reduce the mixture for at least 5 minutes more. Or until softened, if desired. Serve as a side dish or main meal!! Disfrutalo!!
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