Nyete

🥬 Tender cowpea leaves in peanut sauce with measured food-grade bicarbonate.

Ingredients

• 600 g food-grade cowpea leaves (Vigna unguiculata), cleaned weight without tough stalks
• 80 g roasted peanut paste without sugar or salt
• 400 ml drinking water, plus a little if needed
• 0.5 g food-grade sodium bicarbonate
• Up to 1 g salt

Preparation

Buy reliably identified edible cowpea leaves. Remove tough stalks, wash thoroughly, drain and cut short strips; weigh 600 g usable leaves.

Bring 400 ml water to a boil in a large pan, about five minutes. Add leaves gradually and the measured bicarbonate, leaving room for foam.

Simmer about twenty minutes, stirring and checking water. Ribs must be tender before peanut paste; extend with hot water if necessary.

Stir paste in its jar, weigh and dilute with a few spoonfuls of cooking broth, then return to leaves.

Cook gently ten more minutes, stirring bottom until fully tender and thick but moist; loosen with hot water as needed.

Taste and salt only if needed. Divide four side portions without cereal or meat. No homemade ash kombo is used.