Bonongwe

Name: Bonongwe
Yield: 3 servings
Cuisine: Malawian
Ingredients: 2 large bunches bonongwe (amaranth) leaves; 2 tomatoes, chopped; 1 onion, chopped; 3 tbsp groundnut flour (ufa wa nsinjiro), optional; 1 tbsp cooking oil; Salt

Bonongwe/boh-NONG-weh/

Also known as: Amaranth Leaves, Bonongwe Ndiwo

About this dish

Tender amaranth leaves cooked with tomato and onion, often thickened with pounded groundnuts.

📍 Find the best Bonongwe near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🥬2 large bunches bonongwe (amaranth) leaves

🍅2 tomatoes, chopped

🧅1 onion, chopped

🥜3 tbsp groundnut flour (ufa wa nsinjiro), optional

🫗1 tbsp cooking oil

🧂Salt

Method

Serves 3

Strip the leaves from the tough stems, wash well and chop.

Fry the onion in the oil until soft, then add the tomatoes and cook for 5 minutes.

Add the leaves with a splash of water, cover and cook for 5–8 minutes until tender.

If using, stir in the groundnut flour mixed with a little water and simmer for 5 minutes more.

Season with salt and serve with nsima.

✓ What Makes it Authentic

Bonongwe (amaranth) grows wild and in gardens across Malawi and is one of the country's most common ndiwo, the relish eaten beside nsima.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide