How To Cook Amaranth Leaves
Amaranth leaves stew recipe is 1 of my favourite vegetable stew recipes. It is a leafy dark-green and is normally grown in Africa, Asia and the Caribbean. It is known under different names throughout Africa (biteku-teku, efo tete, ndunda). Due to immigration, you can hands find this vegetable in an Asian or international market in America. The plant is considered to be a superfood due to its nutrients and the health benefits from its leaves and seeds.
I grew upwards eating this vegetable as a stew mostly. My mom would put onions, light-green onions, tomatoes and a footling chip of palm oil in information technology. I could eat just this stew by itself.
What do amaranth leaves taste similar?
Amaranth is similar to spinach just with a deeper flavour. Different spinach, I cook the leaves with a small-scale part of the stem. The leaves practise not wilt as easily as spinach under hot water.
What are its health benefits?
Amaranth leaves are a superfood. They are packed with twice the amount of vitamin C as spinach. They are a expert source of potassium, which tin can reduce the risk of strokes and improve brain part. It also contains magnesium, which helps reduce the risk of hypertension; and they are total of cobweb and iron. They are besides easier to digest than kale. So, if you are non a fan of kale, you should try amaranth leaves.
How tin you eat amaranth leaves?
Amaranth leaves are versatile greens that can be eaten in soup, salad, stew or stir fry. Its seeds are as well edible and tin be cooked equally hot cereal.
How do you make amaranth leaves stew?
This is a classic amaranth leaves stew recipe that does not need whatsoever improvement. Y'all tin add together dry fish to it, which makes information technology even more delicious. I ran out of fish at the time when I was making this recipe. But it's a good add-on to the recipe. I added a yellow habanero pepper and mint leaves to add another layer of flavour which brought this dish to another level. If you lot practice not like spicy food, brand sure to remove the habanero pepper before it pops.
Here are the steps:
1. Chop thinly the amaranth from where the leaves start. Discard the big stem.
2. Launder the leaves thoroughly in a colander
3. First, put the leaves in a sauce pan. Keep in mind that they will wilt every bit they are cooking.
4. Add the h2o to the leaves and identify it on medium high on the stove.
5. Add together the onion, green onions, tomato, mint leaves, habanero pepper, palm oil, salt.
6. Exercise not stir at kickoff.
7. After v min, mix everything well.
8. Let information technology boil for xx-25 min.
9. The leaves should exist tender and wilted.
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Description
The all-time stew for whatsoever season. This recipe works best with fresh leaves.
- 2 pounds of amaranth leaves (chopped)
- 15 greens onions (chopped)
- 1 onion (chopped)
- 1 medium tomato (chopped)
- ½ cup of mint leaves (chopped)
- ½ yellow pepper (chopped)
- ane yellow habanero pepper
- ½ loving cup of palm oil
- ½ tsp of salt
- 2 cups of h2o
- Start chopping thinly the amaranth from where the leaves start. Discard the large stalk. (photograph)
- Wash them thoroughly in a colander
- Put the leaves in a sauce pan first. Keep in mind that they will wilt every bit they are cooking.
- Add the water and put it on medium high on the stove.
- Add the onion, greenish onions, love apple, mint leaves, habanero pepper, palm oil, salt. (photo)
- Do non stir at outset
- After 5 min, mix everything well.
- Let it boil for 20-25 min.
- The leaves should be tender and wilted.
Notes
Add a piddling bit of water if you see that is very little h2o left. The leaves should not have h2o covering them.
Source: https://thebluefufu.com/amaranth-leaves-biteku-teku-stew-recipe/
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