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Traditional African Vegetables

Amaranth

A dual-purpose delight!

Scientific names: Amaranthus cruentus L., A. tricolor, A. blitum, A. lividus, A. dubius

Common names: Amaranth, pigweed, greens

Local names: Kumkum (Bafia), Ndjap mekat (Bagangté), Feufe (Dschang), Teue (Bamoun), Po’oga (Bassa), Folong (Bulu, Ewondo), Biwolè (Douala), Agnaka/Hakondjam (Fulfudé), Gagnorwa (Haoussa), Kumkuma (Eton)

There are many species of Amaranthus to enrich diets with calcium, vitamin C, iron, and protein.

Eat the fast-growing leaves and stems fresh, steamed, or boiled, in soups, stews and other dishes.

Try popping the grains, or grind them into flour.

Amaranth in Coconut Milk

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Servings 4 people

Ingredients
  

  • 1 liter water
  • 1 teaspoon salt
  • 1 kilogram amaranth leaves
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large tomatoes, chopped
  • 420 ml coconut milk
  • 1 lemon (optional)

Instructions
 

  • Bring water and salt to the boil in a large pot.
  • Add washed amaranth leaves and boil for 10-15 minutes or until tender.
  • In a separate pan, heat the oil and cook the chopped onion until golden brown.
  • Add the chopped tomatoes and cook until soft.
  • Add the well drained amaranth leaves and stir to combine.
  • Add the coconut milk and continue cooking for about 10 minutes.
  • Adjust seasoning or add lemon juice to taste.
  • Enjoy!