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Umbido (Beetroot Leaf Stew)

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“A typical African dish, traditionally served on phutu (a stiff porridge of maize- or cornmeal). Leafy vegetables (morogo) are often used in African cooking and this dish may also be prepared with fresh pumpkin or bean leaves.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons oil
  • 500 g fresh beet leaves, torn in half (preferably young)
  • 1 onion, finely chopped
  • 3 tomatoes, peeled and diced
  • 12 lemon, juice of
  • 4 hard-boiled eggs, grated
  • salt and pepper

Directions

  1. Heat oil in skillet and lightly sautee onions.
  2. Add leaves, tomatoes, lemon juice, salt and pepper.
  3. Simmer until soft, approximately 10 min, stirring occasionally.
  4. Mix in grated egg and serve on phutu, mash or rice, or as a side dish.

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