Howdy folks! 😊
Pleased to share this recipe of one of our many local delicaies here in Zambia – Kalembula or Sweet Potato leaves. 😊
Often eaten with Nshima, Kalembula is a nutritious vegetables that accompanies many a meal in these parts. It is often also cooked in a peanut sauce or combined with other vegetables in a medley.
Below is the standard recipe used for this dish. Please venture forth and enjoy! 😋
Kalembula
Course: SidesServings
5
servingsPrep time
2
hours15
minutesCooking time
30
minutesCuisine
Zambian
Ingredients
300g Kalembula (Sweet Potato leaves)
1 Medium Tomato
1 Medium Onion
1/2 Teaspoon Salt
3 Tablespoons Vegetable oil
Directions
- Start by washing the Kalembula and separating the leaves from the long stalks. 😊
- This step is optional, however, to reduce the moisture content, you can spread the Kalembula on a wide tray and allow it to air-dry in the sun for a few minutes. 😊
- After about 2 hours in the sun, the leaves will wither down and look like this 😊. Less water, and perfect to now cook. Without this step, the veggies will release water and the dish can get a bit soggy and slimy. 🤭
- Cut up the tomato and onion and set aside. 😊
- Heat up the oil and saute the onions first, and then add in the tomato. Also add the salt and cook this mixture for about 3 minutes. 😊
- Add the leaves to the pan and mix them into the tomato mixture with a cooking stick 😊
- After a few minutes of this, everything will wilt down and fit into the pan. Cover the pan to allow steam to build up. Cook for 5 minutes, uncover and stir through with the cooking stick. Cover again and turn off the heat. The residual heat from the stove will continue to cook the veggies for another 4 -5 minutes, and after that – the dish is ready! 😊
- Serve with your favorite starch and protein.
Had mine with grilled steak strips and gravy – plus Nshima! 😋👌🏾
