Everyone, almost everyone on the sub-Saharan continent, calls these large green leaves with a whitish thick stem spinach. It is not spinach but Swiss chard. It is a very nutritive leaf vegetable. Here is my take on a local dish called Fried sukumawiki.
- 1 bunch of sukumawiki / Swiss chard
- 1 medium onion
- 2 tomatoes
- 1 tbsp. of ghee or butter and oil
- Salt and pepper to taste
- Thoroughly wash the sukumawiki and remove the stems
- Put the leaves in a pot, cover and cook on medium/low heat for about 5 minutes. Do not add water.
- When the leaves are cooked, let them cool and finely chop them
- Dice the onion and the tomatoes.
- Add ghee or butter and oil in a large frying pan and cook the onions until translucent then add the diced tomatoes, season with salt and pepper. Cook on medium/low heat until the onion and the tomatoes almost form a paste. About 10 minutes.
- Add the chopped sukumawiki and mix well, adjust seasoning, and further cook another 3 to 5 minutes or until the leaves are melting soft.
Tips: You can follow the 3 steps of the method and add the chopped leaves to a white sauce and you have creamed spinach. Also, under the same name, creamed spinach , you can add cream to the cooked leaves. Voila!