Ngai-ngai

🌿 A tangy stew of edible roselle leaves and African eggplant. This plant-based version serves four.

Ingredients

• 500 g sorted fresh edible roselle leaves (Hibiscus sabdariffa)
• 250 g trimmed small African eggplants, in 2 cm pieces
• 150 g onion
• 30 ml neutral oil
• 250 ml water, added as needed
• 3 g salt
• 1/4 teaspoon black pepper
• 1 small fresh chilli, optional, deseeded and finely chopped

Preparation

Identify, sort and wash roselle leaves; weigh 500 g after removing tough stems, then chop.

Prepare 250 g eggplant in 2 cm pieces; chop onion and optional chilli.

Soften onion in the oil for five minutes.

Add eggplant; cook five minutes, then add optional chilli and 100 ml water.

Add leaves in two or three batches, some salt and another 100 ml water. Cover and simmer 15 minutes.

Check tenderness; cook five to ten minutes more, adding the remaining 50 ml water only if needed.

Add pepper and adjust salt. Reduce briefly if watery; do not mask the natural tartness with excess salt or sugar.

Serve four portions hot. Cool promptly, refrigerate up to 48 hours and reheat thoroughly.