Traditional Vegetable Ndiwo Recipe
Ndiwo is a simple Zambian dish that is typically prepared with various leafy green vegetables, onions, and optionally tomatoes.
The choice of greens may include anything from cassava leaves, collard greens, pumpkin leaves, pea leaves, bean leaves, or various other types of wild greens.
Though the dish may also incorporate different types of meat, it is predominantly considered to be a vegetable-based dish.
Ndiwo is almost always served as an accompaniment to nsima (nshima), a thick Zambian cornmeal porridge, and the two are considered to be the most important staples of traditional Zambian cuisine.
Enjoy the comforting and versatile flavors of Zambian cuisine with this authentic recipe. Pair it with your favorite Zambian dishes for a complete and satisfying meal.
STORAGE AND REHEATING
Leftover ndiwo can be stored in an airtight container in the refrigerator for up to a week. You can as well freeze it for months. Reheat on stove top until warm when ready to use
3 cups of chopped greens: Common green vegetable leaves: cassava leaves (Ntapasya or chigwada), sweet potato leaves (Ntoliro or Kholowa), bean leaves (Nkhwanya), pumpkin leaves (Mkhwani), Chinese cabbage, mustard leaves, kale leaves, cabbage
1 small onion, chopped
2 small tomatoes, chopped
1 tablespoon oil
1 cup water
Salt to taste
DIRECTIONS ON HOW TO MAKE TRADITIONAL VEGETABLE NDIWO RECIPE
- On medium heat, sauté onions in oil until tender in a saucepan.
- Add the remaining ingredients, cover and simmer over medium heat for 5 minutes or until greens are tender and wilted. Serve with nsima or rice.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
- 3 cups of chopped greens
- 1 small onion, chopped
- 2 small tomatoes, chopped
- 1 tablespoon oil
- 1 cup water
- Salt to taste
On medium heat, sauté onions in oil until tender in a saucepan.
Add the remaining ingredients, cover and simmer over medium heat for 5 minutes or until greens are tender and wilted. Serve with nsima or rice