Green vegetable dip
Green vegetable dip is an age-old dip from the hinterlands of Eastern Nigeria
Ingredients
- 1 small bunch Green (Green amaranth)
- Kerenkere leaves*
- 4 leaves Utazi
- 4 pieces Okro
- Scent leaf (optional)
- salt
- 2 pieces scotch bonnet
- ¼ cup palm oil (1 cooking spoon)
- 1 small onion
- *Kerenkere should be about 1/3 of the Green
Instructions
- *Kerenkere should be about 1/3 of the Green
- Pick Green, kerenkere, scent leaf and utazi, wash and cut.
- Wash and roughly chop okro and onions into chunks.
- Place leafy vegetables and okro into a pot, add salt and a little water.
- Place over medium heat and cook until vegetables are cooked and soft.
- Put vegetables into a mortar and pound until you get a good puree. You can use a food processor too, set aside.
- Place palm oil in a pot, when warmed through add onions and pepper, stir and take off the heat.
- Add the vegetable puree and a little salt, stir well and taste.
- Your simple dip is ready. Serve with any carbohydrate of your choice. Here I served mine with boiled plantains and yams.
Notes
- The oil should just be warmed through to melt not piping hot.
- Using a blender might not work if you have to add water to blend.
