Page 34 - Through the eyes of an African chef
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THROUGH THE EYES OF AN AFRICAN CHEF
Courgette leaves with onion and garlic
INGREDIENTS
5ml olive oil
1 small onion, chopped
1 clove of garlic, crushed into a paste 5g masala (optional)
300g courgette leaves
INSTRUCTIONS
Rinse and clean the courgette leaves. (If you make an effort to find a small grower or farmer and buy directly from them, they are usually happy to clean the leaves for you.)
In a small pot, heat the oil and sweat the onion. Add garlic and masala, stirring occasionally until the onion softens. Add the leaves, cover and simmer for 5–8 minutes until soft.
TO SERVE
Serve with ujeqe (steamed bread).
SERVES 3–4 PREPARATION TIME 2 MINS COOKING TIME 10–13 MINS
32 STARTERS AND CANAPÉS [ chapter one ]
