Another dodo recipe. Here is why. When the rainy season started, dodo sprouted from everywhere and it was very green, healthy and luscious that we could not let it over grow. So we started incorporating it in most of our meals. This is another recipe that has made dodo very enjoyable. I have always loved creamy white pasta sauce and maybe someday I will get around to making it but this creamy dodo is flavorful in its own way and not to mention the dodo itself has a ton of nutrients. Another time you find yourself with more than needed dodo, you can try this.
What you will need:
250 Grams of pasta
2 Small Irish potatoes, peeled and halved
Four handfuls of dodo, washed
2 C. Milk
2 Medium tomatoes, chopped
1 Tsp. Garlic, finely chopped
1 Tsp. Ginger, finely chopped
½ C. Green onions chopped
A handful of crushed groundnuts
In a medium saucepan, add water and one cup of milk and bring to a boil. Break the pasta strands in half and once the water has reached boiling point, add the pasta. Keep stirring the pasta to avoid it from clamping together. Sprinkle a little salt and after 5-8 minutes, remove the pasta from the fire and drain it then set aside to cool. Boil Irish potatoes till tender and remove from fire. Steam the dodo until almost tender. Remove from fire and let it cool.
In a blender, combine the steamed dodo (leave a few strands for later), boiled potatoes and the remaining cup of milk and salt to taste and blend till pureed.
In a separate saucepan, pour oil. After a minute, add the garlic and ginger and salt and let them brown a little. Next add the onions and tomatoes and stir till the tomatoes are soft. Pour in the dodo puree and stir well. Let it simmer for 10 minutes and then remove from fire. Pour the sauce over the pasta and mix well adding in the reserved strands of steamed dodo. Garnish with crushed groundnuts and sprinkle with lemon or orange juice. Serve.
Let me know how it turns out when you try it.
PS: if a lemon is too strong for you, you can use a raw orange which is slightly sour.