Everyday · 25 min · serves 4
Traditional greens in groundnut paste
From the kitchen of Grace Anyango, Kabondo
Mto, susa and akeyo softened in fresh groundnut paste. The dish that makes anyone who grew up on this shore go quiet.
Method
- 01
Strip the leaves off the stems and wash them twice — never leave them soaking.
- 02
Boil in a small amount of salted water for eight minutes. Do not drown them.
- 03
Loosen three heaped spoons of groundnut paste with a little of the hot cooking water.
- 04
Stir the paste through the greens, add fried onion and tomato, and simmer five minutes more.
- 05
Taste for salt. It should be thick enough to sit on ugali without sliding off.
