PAP
AND WILD SPINACH
  • Description:

    Are you looking for an easy and affordable side dish for your next barbeque? Look no further! Try this budget beater today.

  • Ingredients:

    450g peanuts; roasted
    1 onion; chopped
    2 tomatoes; diced
    250g pumpkin; diced
    450g spinach leaves

    5 green cabbage leaves, finely chopped
    1 sweet potato; diced
    1 tbs peanut oil
    1 cup water

    Salt
    Pepper
    4 cups maize or millet flour
    8 cups water

  • Method:

    1. Sauté onion for a few minutes over medium heat.
    2. Add tomatoes and peanuts.
    3. After a few minutes, add all the vegetables and the water.
    4. Cook for 10 minutes over high heat.
    5. Lower the heat and simmer for 30 minutes, stirring regularly until liquid is reduced.

    For the Nshima:

    1. Boil water and salt in a large pot.
    2. Reduce heat and gradually pour the flour into the simmering water, stirring to avoid lumps. If necessary, use a hand mixer.
    3. Stir constantly until thickened.
    4. Continue cooking over low heat for 3 to 4 minutes, stirring until it reaches the consistency of a thick, smooth and slightly elastic dough.
    5. Form into ball-shaped rolls and serve with the wild spinach mixture.