Lenga-Lenga Vegetable Stew
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.
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.
Preparation
RAW
Wash, pat dry and chop (big or small, as you need). Use as salad leaves and dress with your favorite dressing. Or use the leaves raw to add to a burger instead of lettuce.
COOKED
Wash the leaves. Add whole to a pot of boiling water and boil for 5–7 minutes. Drain and season to taste. Eat as a side with meat and foufou*, rice or bread, for instance.
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