West Africa has no shortage of long-simmered stews made with an dizzying variety of both cultivated and foraged greens.
Tag: Greens
Hakô Bantara
Sukuma Wiki
(East African greens simmered with tomatoes)
Sukuma wiki — Swahili for “stretch the week” — is a ubiquitous dish in East African. Nutritious and tasty, it is a way of “stretching” out kitchen resources.
Southern Greens
(American Southern-Soul simmered leafy greens)
Greens are an longstanding staple food in the American South, slow simmered in a pot, often with a ham hock thrown in for flavor.
Saag
(Indian, Pakistani spiced spinach)
Saag, or palak, dishes are spiced purees of spinach or other greens. They often contain other ingredients like potatoes, cheese, chicken or chickpeas.
Caldo Verde
(Portuguese potato and kale soup)
Tinted a subtle green by finely shredded kale or collard greens and thickened with potatoes, caldo verde is one of the signature dishes of Portuguese cuisine.
Ogbono Soup
(Nigerian meat and vegetable stew thickened with ogbono seed)
Ogbono is the dried seed of the African mango tree, and it is ground and used as a powerful thickener for dishes, to which it also imparts an earthy flavor.