Maboga Uchungu
Much like sorrel, maboga uchungu is a sour-leaf vegetable. It is a perfect leaf to eat both raw and cooked, adding a natural tang to the dish.
Lenga-lenga is in the Amaranthus genus. Amaranth greens are a commonly eaten vegetable in many African countries and can be used in various ways.
Ingredients
- Lenga-lenga
- Chopped fresh tomatoes
- Garlic
- Onion
- Green pepper
- Chili or hot pepper sauce
Preparation
Wash lenga-lenga before using. Chop into small or big pieces (to taste).
Heat a pot over high heat and add the lenga-lenga (as is, without water). Let cook for 2–3 minutes and toss with a wooden spoon. It will wilt and release liquid. Now add tomatoes, garlic, onion and green pepper; mix. Add ½ cup of water and season to taste with salt. Simmer for 3 to 5 minutes. Add chili or hot pepper sauce to taste.
Serve in a separate bowl along with bread, foufou*, boiled potatoes, rice.
Note: Lenga-lenga is also used to make a stew with meat, potatoes, beans and plantains.
*Foufou (fufu) is a starchy dough-like porridge made out of root vegetables such as cassava, yams or plantains.
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