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Wednesday, 19 December 2012

Collard greens/Spinach with coconut milk

Previously, I shared with you a simple recipe of cooking collard greens (sukuma wiki) and spinach with few ingredients. In this recipe, I will show you how to prepare the collards in coconut milk.
Coconut milk can be bought from supermarkets ready to cook in its liquid form or dried where you would have to make the milk at home using water and sieving (if need be).

You can also buy the whole coconut fruit and using a special grater, make the milk commonly known as tui in Kenya and other East African countries. I will share with you the process of home made coconut milk in another article. But for now, here is the recipe where I used ready to cook coconut milk.


Ingredients (Serves three)
- Coconut milk ( 1 cup)
- Cooking oil and salt
- 1 onion
- 1 bunch spinach and sukuma wiki(collards)
- 2 large tomatoes
- Dhania (Coriander)
- Carrots (optional)
- Okra (optional)
- Pepper (optional)
- Royco (optional)

Method
1. Add cooking oil and chopped onions to sauce pan (sufuria) and cook till a little browned.
2. Add the chopped tomatoes, pepper, carrots, okra and coriander. Cook for a few minutes then add salt an royco if desired.
3. Add the chopped collards and spinach to the sufuria and cover to cook for about ten minutes.
4. Once the greens are almost cooked or start changing colour, pour in the coconut milk and and allow to simmer for five minutes.
5. Remove from heat and serve.

This dish is commonly served with ugali (sima), rice or chapatis.
Spices can be used sparingly in order to keep  the taste of the coconut.





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