Amaranth leaf sauce

Name: Amaranth leaf sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Burkina Faso
Ingredients: 600 g prepared edible amaranth leaves; 300 g tomatoes; 150 g onion; 20 g vegetable oil; 500 ml water; 10 g food-grade soumbala; Up to 3 g salt

🌿 This chopped amaranth leaf sauce uses tomato and soumbala.

Ingredients

600 g prepared edible amaranth leaves
300 g tomatoes
150 g onion
20 g vegetable oil
500 ml water
10 g food-grade soumbala
Up to 3 g salt

Preparation

Sort leaves, remove tough stalks, wash well, then weigh 600 g prepared leaves and chop. Slice onion and chop tomatoes.

Soften onion in oil for 5 minutes. Add tomatoes and cook 10 minutes, stirring.

Add leaves, water and crumbled soumbala. Partly cover and simmer about 20 minutes, stirring; continue if leaves remain firm.

Uncover, adjust consistency and taste before adding up to the stated salt. Divide into four sauce portions.