Gimboa à minha moda

Name: Gimboa à minha moda
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Sao Tomé-et-Principe
Ingredients: 400 g trimmed edible gimboa or culinary amaranth leaves; spinach is an identified substitute; 2 aubergines, about 500 g; 2 ripe tomatoes, about 300 g; 1 onion, about 120 g; 1 garlic clove; 30 ml food-grade red palm oil; 30 ml neutral oil; 1 bay leaf; ½ small chilli, optional; ½ teaspoon salt, adjusted; 100 ml water, plus a little if needed

🥬 Gimboa greens and tender aubergine in a short tomato and red palm oil sauce, with no meat or fish.

Ingredients

400 g trimmed edible gimboa or culinary amaranth leaves; spinach is an identified substitute
2 aubergines, about 500 g
2 ripe tomatoes, about 300 g
1 onion, about 120 g
1 garlic clove
30 ml food-grade red palm oil
30 ml neutral oil
1 bay leaf
½ small chilli, optional
½ teaspoon salt, adjusted
100 ml water, plus a little if needed

Preparation

Wash edible leaves, remove tough stems and drain. Slice onion and garlic, chop tomatoes and cut aubergines 1 cm thick.

Blanch leaves in boiling water for 2–3 minutes. Drain, cool slightly, squeeze gently and chop. This method is not for cassava leaves.

Brown aubergines in two batches with the measured neutral oil, about 4 minutes per side. Set aside; they finish cooking in the sauce.

Warm palm oil gently in a sauté pan. Soften onion and bay for 5 minutes, then stir in garlic for 30 seconds.

Add tomatoes, optional chilli, salt and 100 ml water. Simmer 8–10 minutes to make a loose sauce.

Add leaves and aubergines. Partly cover and simmer 8–10 minutes until tender, adding a spoonful of water only if drying.

Remove bay, taste, adjust salt and serve hot in four portions, with sides separately.