Vegetable Leaves and Yams RecipeOrigin: Central African Republic Period: Traditional |
Ingredients:
600g ngago leaves (or any strongly-flavoured greens such as collard greens) chopped 
Vegetable Leaves and Yams Preparation:Method:Fry the onions lightly then add the greens and yams to the pot with 1.5l water and salt to taste. Bring to the boil then, with wet hands roll the peanut butter into teaspoon-sized balls. Squash flat and add to the soup. Turn the heat down to a simmer and cook for 40 minutes before serving with rice. |
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