Category: basic

Sombe (Cassava Leaves) Soup

~ Sophie ~ 4 Comments

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A lot of memories are associated with sombe for me. As a child it was a big chore to pound those green leaves. I always wondered why they were never eaten as they are because laziness I prefer uncut veggies sometimes. It still is a chore in a way but I understand more the process food has to go through to reach the table.

 

One thing I love about slow food is the whole process of conceiving the idea and then labouring to bring this idea to fruition. When you are immersed in the process of creating everything else will not matter. I like times when I get absorbed completely in making food and experiencing every little step . I like that sombe can give you that experience. From harvesting the cassava leaves, picking out the tender ones, pounding them, putting them on fire and watching as it cooks till it releases a great aroma.

 

If you have not tried sombe, you should because not only is it a great sauce to accompany foods like kalo, matooke, sweet potatoes (and anything else really!) but it is also great eaten on its own especially now that the rainy days are upon us.

This is not a detailed recipe but rather  my experience making sombe and I will give you a rough estimate based off of the knowledge that’s been passed down to me of what’s needed to recreate this amazing flavourful soup.

 

Find recipe here

 

🙂

Sophie

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Personage.

 

 

Mujaja Tea

~ Sophie ~ 1 Comment

Mujaja- AKIU-4

Last week , as I was sitting glued to the computer for over 6 hours trying to finish editing a post that was supposed to go live the next day,  a sweet-smelling aroma wafted from the kitchen to where I was. And for a moment I could not make out what sweet-smelling plant that was. That’s when I realised that my cousin sister who had come earlier from school was coughing profusely and was advised to boil o’mujaja and ginger root then drink it to reduce the  incessant coughing. Then a though hit me. Why haven’t I ever made anything with mujaja at all?  Considering the fact that we take it as tea almost every day and it is right in front of our yard.

The following days, after that realisation, turned out to be really moody foggy and chilly. Days when you wish you could stay in bed longer and have warm breakfast in bed too! I made mujaja tea consecutively and I had to share with you my friends. Not only is mujaja medicinal but it also has a sweet-smelling aroma that is hard to beat. According to Google, the scientific name of Mujaja is Ocimum suave Willd. But I was thinking it is too  complicated of a name. Let us stick with Mujaja instead, shall we?

Mujaja- AKIU

Now I don’t think mujaja is sold in markets (I am yet to find out) for it is a weed that grows among shrubs. This is no recipe in a way. I just wanted to share how I prepare it so the next time you come across it you will give it a try.

Find Recipe here

 

🙂

Sophie

Sauteed Spicy Sukuma Wiki

~ Sophie ~ 2 Comments

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Did you know that the literal translation of ‘sukuma wiki’ is to “push the week”? It surely lives up to its name because I last wrote about sukuma wiki close to two years ago. Back then we had planted a lot and always harvested close to 50 kg every week! This year when we did plant sukuma, the sun beat it so hard we thought it was never going to thrive. But sukuma wiki is a survivor. With over 3 months of sun  beating it up, it still looks so green and vibrant after just a week of rainfall. You can read more about it here and its health benefits here.

Sukuma wiki is always mostly served alongside posho. Any East African will agree with me. Cooking sukuma wiki is not as hard as it seems. In fact it is one of the easiest vegetables to cook. Today I am sharing with you one of the easiest  and common ways to cook this vegetable.

What you will need:

Two (or more) bunches of sukuma wiki

2 Large tomatoes, chopped

1 Large onion, thinly chopped

Ginger, grated

Salt

Chilli oil

Oil

sukuma

 

Observations:

  1. I  usually prefer the sukuma wiki to still have a crunchy raw feel. If you want it more tender, cook it a little longer.
  2. Tomatoes add a tangy sour taste to the sukuma wiki. To reduce the sourness, sprinkle in some sugar.

Method

  1. Thinly cut sukuma wiki and set aside.
  2. On high fire, place pan with oil and let it get hot.  Add ginger and onions and let them fry till almost golden. Add tomatoes, chilli oil  and salt and stir. Let the tomatoes cook till tender.
  3. Add sukuma wiki and fold in well. Let it cook for 5-7 minutes or until it turns a bright green color.
  4. Remove from fire. Garnish  with  thinly sliced onions and crushed nuts or simsim and serve with posho.

 

Let me know in the comments below how you prepare your sukuma wiki.

🙂

Sophie