About this dish
Tangy sorrel (roselle) leaves simmered with tomato, onion and groundnut powder, a sharp, savoury relish for nshima.
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Ingredients
🥬2 large bunches lumanda (roselle) leaves, stems removed
🍅2 tomatoes, chopped
🧅1 onion, chopped
🥜4 tbsp groundnut (peanut) powder
🧂1/2 tsp bicarbonate of soda, optional, and salt
💧1 cup water
Method
Serves 21
Wash the leaves and chop them finely.2
Bring the water to the boil, add the leaves and the bicarbonate of soda if using, and cook for 10 minutes.3
Add the onion and tomatoes and cook for 5 minutes more.4
Mix the groundnut powder with a little water, stir it in, and simmer gently for 10 minutes, stirring so it doesn't stick.5
Season with salt and serve with nshima.✓ What Makes it Authentic
Lumanda, the leaves of the roselle plant, are one of Zambia's best-loved traditional vegetables, prized for their sour taste and often cooked with pounded groundnuts.
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