Ndiwo

Ndiwo is a basic vegetable dish of chopped greens, from Malawi. Traditionally, it can be served with Nsima (chicken curry) or as a side dish. We've suggested using kale, cabbage, collard greens or Chinese cabbage, but it is also traditionally made with cassava leaves (Ntapasya or chigwada), sweet potato leaves (Ntoliro or Kholowa), bean leaves (Nkhwanya) and pumpkin leaves (Mkhwani). This recipe is by Mwanaisha Phiri, a Malawian nurse. Very simple to make and full of goodness, this might just become a regular vegetable dish of yours! Ingredient notes: - A variety of greens can be used, try a mix of any of the following: kale, cavolo nero, collard (spring) greens, cabbage, mustard leaves or chard Best eaten fresh, leftovers can be stored in the fridge for a couple of days if needed and reheated in a pan. Recipe tested and photographed by Miriam

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté onions in oil until tender

Step 2

Add the remaining ingredients, cover and simmer over medium heat for 5 minutes or until greens are tender

Step 3

Serve with nsima or rice

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