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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | ==Description== |
+ | == Description == |
| − | ==Ingredients== |
+ | == Ingredients == |
* one to two pounds (or more) of mfumbwa (fumbwa), or substitute any other greens |
* one to two pounds (or more) of mfumbwa (fumbwa), or substitute any other greens |
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* one cup [[peanut]]s (or [[Peanut]] [[butter]]) |
* one cup [[peanut]]s (or [[Peanut]] [[butter]]) |
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* one or two ripe [[tomato]]es, peeled and chopped (or canned [[tomato]] paste, or canned [[tomato]]) |
* one or two ripe [[tomato]]es, peeled and chopped (or canned [[tomato]] paste, or canned [[tomato]]) |
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* one [[leek]] (or one [[Onion]]), finely chopped |
* one [[leek]] (or one [[Onion]]), finely chopped |
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| − | * one piece of dried, salted, or smoked |
+ | * one piece of dried, salted, or smoked (the size of your [[hand]]), bones and skin removed, cleaned, soaked in [[water]], and rinsed |
* one cup red [[palm oil]] |
* one cup red [[palm oil]] |
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| − | ==Directions== |
+ | == Directions == |
# Place the greens in a large pot. |
# Place the greens in a large pot. |
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| − | #Add enough [[water]] to partially cover. |
+ | # Add enough [[water]] to partially cover. |
| − | #Bring to a boil. |
+ | # Bring to a boil. |
| − | #Reduce heat, (do not cover), and simmer until greens begin to become tender. |
+ | # Reduce heat, (do not cover), and simmer until greens begin to become tender. |
| − | #Add [[water]] if pot becomes dry. |
+ | # Add [[water]] if pot becomes dry. |
# Grind, chop, or pound [[peanut]]s into a fine paste. |
# Grind, chop, or pound [[peanut]]s into a fine paste. |
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| − | # When greens are mostly tender and liquid is reduced, add [[tomato]]es (or [[tomato]] paste), [[leek]] and dried |
+ | # When greens are mostly tender and liquid is reduced, add [[tomato]]es (or [[tomato]] paste), [[leek]] and dried . |
| − | #Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat. |
+ | # Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat. |
# Remove a cup of the pot liquid and combine it with the [[Peanut]] paste in a bowl. |
# Remove a cup of the pot liquid and combine it with the [[Peanut]] paste in a bowl. |
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| − | #Stir to obtain a smooth sauce. |
+ | # Stir to obtain a smooth sauce. |
| − | #Stir the [[Peanut]] sauce into the greens, and reduce heat to as low as possible. |
+ | # Stir the [[Peanut]] sauce into the greens, and reduce heat to as low as possible. |
| − | #Top with red [[palm oil]] and simmer for a few more minutes. |
+ | # Top with red [[palm oil]] and simmer for a few more minutes. |
| + | [[Category:Fish Recipes|fish]] |
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| + | [[Category:Fish Recipes|fish]] |
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[[Category:Chadian Recipes]] |
[[Category:Chadian Recipes]] |
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[[Category:Chadian Meat Dishes]] |
[[Category:Chadian Meat Dishes]] |
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Revision as of 11:40, 27 June 2010
Description
Ingredients
- one to two pounds (or more) of mfumbwa (fumbwa), or substitute any other greens
- one cup peanuts (or Peanut butter)
- one or two ripe tomatoes, peeled and chopped (or canned tomato paste, or canned tomato)
- one leek (or one Onion), finely chopped
- one piece of dried, salted, or smoked (the size of your hand), bones and skin removed, cleaned, soaked in water, and rinsed
- one cup red palm oil
Directions
- Place the greens in a large pot.
- Add enough water to partially cover.
- Bring to a boil.
- Reduce heat, (do not cover), and simmer until greens begin to become tender.
- Add water if pot becomes dry.
- Grind, chop, or pound peanuts into a fine paste.
- When greens are mostly tender and liquid is reduced, add tomatoes (or tomato paste), leek and dried .
- Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.
- Remove a cup of the pot liquid and combine it with the Peanut paste in a bowl.
- Stir to obtain a smooth sauce.
- Stir the Peanut sauce into the greens, and reduce heat to as low as possible.
- Top with red palm oil and simmer for a few more minutes.