If someone had told me as a child that I’d grow up loving leafy vegetables, I wouldn’t have believed it. Back then, eating vegetables felt like a chore, something we were forced to do. My siblings and I dreaded mealtime whenever vegetables were involved. But our mum didn’t spare us; nearly every meal had leafy vegetables in it. (I plan to do the same to my kids, lol.)
The only vegetable-rich meal I actually enjoyed was vegetable soup. I loved it and looked forward to it every time, though sadly, my mum didn’t make it often. Beyond eating them, I also disliked picking the vegetables, removing them from the stalk and cutting them. As I grew older, I was expected to help out with these tasks. Even now, as much as I love cooking, picking and cutting leafy vegetables is something I find tiring. What makes it even more frustrating is that you can have a big bowl of cut vegetables, but once cooked, it reduces drastically. Luckily, picking and cutting vegetables can be done in the market now.
Nigeria is rich in a variety of leafy vegetables like oha, bitter leaves, scent leaves (nchanwu), utazi, uziza, ugu (pumpkin leaves), water leaves, and “greens,” just to name a few. Each has a unique flavor and is used in specific dishes. For instance, bitter leaf is essential in preparing the popular Eastern dish, onugbu soup, you simply can’t make it without it.
Today’s spotlight is on a leafy vegetable popularly called “green.” For a long time, I thought it was spinach, but its biological name is Amaranthus hybridus, commonly referred to as green amaranth or African spinach. Though it looks similar to spinach, it’s not quite the same. When green isn’t available, spinach is often used as a substitute. It also differs from ugu (pumpkin leaves), which are darker and broader. Green, on the other hand, is slimmer and a lighter shade.
Growing up, we were told green was rich in iron, and now I know it truly is. It’s high in fiber, aids digestion, and helps prevent constipation. It’s also packed with essential vitamins and minerals. With all that in mind, let’s talk about preparing steamed greens, a simple yet delicious dish I always enjoy.
Ingredients:
● Green leaves (as much as desired)
● Smoked Titus fish
● Lots of onions
● Fresh pepper
● Garlic and ginger
● Seasoning cubes
● Curry powder
● Groundnut oil
Preparation:
1. Prep the ingredients:
● Pick the green leaves from the stalk, wash thoroughly, and chop finely.
● Peel, rinse, and slice some onions.
● Blend fresh pepper, onions, garlic, and ginger into a paste.
● Debone the smoked fish and break it into chunks.
2. Cook the base:
● Heat groundnut oil in a pot.
● Add curry powder and sliced onions, and stir.
● Add the blended pepper mixture and stir-fry for a few minutes.
● Season with seasoning cubes (add a little extra, since the vegetables will balance it out).
3. Add the greens and fish:
● Put in the finely cut greens and chunks of smoked fish.
● Cover and allow it to cook on low to medium heat. There’s no need to add water; the greens release moisture as they cook.
● Once the vegetables have shrunk by half in the pot, stir and taste. Adjust seasoning if needed.
Food is ready and can be served as a side dish with porridges, stew, etc. It can also be served as a main dish with boiled rice, boiled/fried potatoes, yam, etc. I enjoy this meal so much and do not hesitate to cook it when I crave it. I hope you try it and enjoy it as much as I do.
Feel free to send your feedback or questions via email at [email protected] or on Instagram at @thecravefactory.ng.
Warm regards,
Chef Enna