2 bunches of fresh Ngai-Ngai or 500g frozen
1 Tin of chopped plum tomatoes
1 Large onion
3 Tablespoons of palm oil
2 Maggi Shrimps stock cubes
200g Smoked fish
Salt to taste
For fresh Ngai-Ngai leaves, remove each leaf from the stems. Wash in cold water, drain a little, cut in small strips and place in a pan and steam by stirring the leaves until they wither and shrink in size. If the leaves appear to be hard, use a wooden spatula to break the leaves. Failing this, place the withered leaves in a food processor and use the pulse setting to cut them further. (It should like ground spinach).
In another pan, fry the onion in the palm oil until soft. Add the tin of chopped tomatoes, stock cubes and smoked fish. Once this sauce is cooked, like the sauce for spaghetti, add the steamed fresh vegetables or a packet of frozen one, stir occasionally and simmer gently for 30. Add a little water if it is too thick.
This vegetable is used as a side dish that can be served with fried fish, meat stew and fufu.
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