Eswatini-inspired Green Leafy Vegetable Stew

Ingredients

This Eswatini-inspired green leafy vegetable stew draws inspiration from the Greek dish "Horta," but incorporates the unique flavors and ingredients of Eswatini. While the Greek version typically uses olive oil and lemon juice for flavoring, the Eswatini adaptation incorporates local spices like cumin, coriander, and paprika to infuse the stew with a distinctively aromatic profile. Additionally, the Eswatini version may include indigenous greens like imbuya and sisane, which are commonly found in the region. We alse have the original recipe for Horta, so you can check it out.

• 500g (1.1 lb) mixed greens (spinach, kale, Swiss chard, imbuya, sisane) 500g (1.1 lb) mixed greens (spinach, kale, Swiss chard, imbuya, sisane)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 16g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the mixed greens thoroughly and remove any tough stems. Chop the greens into bite-sized pieces.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the ground cumin, ground coriander, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the chopped mixed greens to the pot and sauté for a few minutes until they begin to wilt.
5. 5.
   Pour in the canned diced tomatoes and vegetable broth. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the greens are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Eswatini-inspired green leafy vegetable stew hot, accompanied by your favorite side dishes.

Treat your ingredients with care...

• Greens — Ensure that you wash the greens thoroughly to remove any dirt or grit. Remove tough stems before chopping them into bite-sized pieces.

Tips & Tricks

• For added flavor, you can garnish the stew with a squeeze of fresh lemon juice before serving.
• Feel free to adjust the spices according to your taste preferences. Add more paprika for a spicier kick or increase the cumin and coriander for a stronger aromatic profile.
• Serve the stew with a side of steamed rice or crusty bread to make it a more substantial meal.
• Experiment with different combinations of greens to add variety to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Eswatini-inspired green leafy vegetable stew hot as a main course. Accompany it with a side of steamed rice or crusty bread to soak up the flavorful broth. Garnish with a sprinkle of fresh herbs, such as cilantro or parsley, for an extra burst of freshness.

Presentation advice

Present the Eswatini-inspired green leafy vegetable stew in a deep bowl, allowing the vibrant green colors of the stew to shine through. Drizzle a swirl of olive oil on top and garnish with a sprig of fresh herbs for an appealing visual touch.