Dried Meat and Amaranth Leaves with Marula Nut Butter

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By Nyaradzo Nyandoro (67), Marinda Village, Mwenezi District

For the meat:
500g dried meat
1 big tomato (grated)
A clove garlic (cut into tiny pieces)
1 small onion (grated)
Pinch of salt
Pinch of pepper (optional)
100g marula kernels butter

For the vegetable:
500 g fresh/dried grain amaranth (mowa) leaves
1 big ripe tomato
Pinch of salt
Handful shallots (onions)
100g marula nut butter

Boil the dried meat and tomato until the meat is tender.
Add salt, garlic, onion and pepper.
Then add marula nut butter the same way we’d add peanut butter to dried meat.
Simmer for a few minutes.

For the amaranth leaves, bring 2 cups of water to the boil, add a pinch of salt.
Add fresh or dried amaranth leaves, grated tomato and chopped shallots. Boil until tender.
Add marula nut butter the same way you add peanut butter to vegetables.
Simmer for a few minutes.

Serve with sadza.

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