Ntula

Name: Ntula
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Ouganda
Ingredients: 600 g edible ntula fruits, trimmed weight; 300 g diced ripe tomatoes; 100 g sliced onion; 10 g finely grated fresh ginger; 30 ml neutral oil; 150 ml drinking water, added gradually; 3 g salt, adjust to taste; 1/4 tsp ground black pepper

🍆 Tender Ugandan ntula fruits cooked with tomato, onion and ginger. Four vegetable side portions, without fish or peanuts.

Ingredients

600 g edible ntula fruits, trimmed weight
300 g diced ripe tomatoes
100 g sliced onion
10 g finely grated fresh ginger
30 ml neutral oil
150 ml drinking water, added gradually
3 g salt, adjust to taste
1/4 tsp ground black pepper

Preparation

Wash ntula, remove stalks and damaged parts, then weigh 600 g. Cut into quarters or roughly 2 cm pieces, retaining sound skins.

Wash and dice tomatoes, retaining juices. Slice onion, grate ginger and measure water and seasonings.

Heat 30 ml oil over medium heat. Soften onion about 5 minutes; add ginger and stir 30 seconds without burning.

Add tomatoes and juices. Cook 6–8 minutes until soft, extending slightly if still firm.

Coat ntula in the tomato mixture. Add 80 ml from the 150 ml water and some salt. Cover and simmer gently 10 minutes.

Stir carefully and cook another 5–10 minutes. Add remaining water only as needed; extend until the flesh is tender.

Uncover and reduce excess liquid 2–3 minutes. Check a thick piece, add pepper and adjust salt, keeping a short moist sauce.

Serve hot in four side portions with a separately cooked starch. Cool leftovers promptly, refrigerate and use within 48 hours after thorough reheating, adding a spoonful of water if needed.