Because They're Burning Bricks

Posted By Sika on June 22, 2009

This is one of my favorite dishes, and is Malawian with a twist. You can use different greens, too, like spinach or bonongwe or Chinese cabbage or anything else you like. Mnkhwani (Pumpkin Leaves) are my favorite, though.

1 small onion, chopped
Salt and pepper to taste
2 cups pumpkin leaves prepared and thinly cut
1½ tsp dried ginger
2 tsp garam masala or curry powder
2 medium tomatoes, chopped
1 Tbs powdered milk or 3 Tbs groundnut flour
2 eggs

Note: to prepare the pumpkin leaves, break the stem slowly. Strings will be attached to one side of the broken stem. Slowly strip them from the stem, all the way down and from the leaf. Pick at the area where the front of the leaf meets the stem until you get a small group of strings. Gently pull to strip the strings from the front of the leaf.

Sauté the onion in a small bit of oil. Add curry powder and ginger with a little bit of water. Cook for a few minutes, then add tomatoes. Simmer a few minutes more, then sprinkle powdered milk or groundnut flour over the mixture. Stir, and add the greens. Cover and simmer for 2 minutes. When the greens have cooked down a bit add a bit more water, stir and flatten the greens, then make two divots in the greens. Crack one egg into each divot. Cover again and cook until eggs are cooked to preference. If not using eggs, cook until the greens are brightly colored, and then eat.

Can serve with rice or bread or nsima, or nothing at all.

Categories: entrees, Recipes
Tags: entrees, greens, side dish, vegetarian