African Eggplant African eggplant (garden egg) is a favorite amongst our Central African growers who enjoy it raw or cooked. This eggplant has a bit of a bitter flavor but it is deliciously enhanced when cooked with tomatoes and other vegetables. Garden Egg Stew Ingredients 5 tbsp. oil 2 cloves garlic, minced 1 large onion,...

Roselle Chin baung, or roselle in English, announces itself in the form of red sticks poking up from the ground. A chewy, leafy, tart relative of the hibiscus family, the plant is as common in Burma as basil is here. Many families from Burma began searching it out as soon as they settled in the...

Isogo Isogo is part of the African nightshade family. The leaves of these varieties are non-poisonous and valued for being rich in vitamins and minerals. They should be cooked as the leaves are very bitter. The bitterness is reduced when cooked with tomatoes. Isogo and Tomatoes Ingredients 5 cups of water 5 tablespoons oil 1...

Amaranth Greens (Burundi Recipe) Ingredients 5 cups of water 5 tablespoons oil (red palm oil preferred) 1 bunch amaranth greens 1 large onion 2-3 cups fresh tomatoes (peeled and chopped) Salt (to taste) 2 tablespoons finely ground peanuts (optional) Directions Boil water in medium size pot. Remove amaranth leaves (and small stems) from the main...

Mustard Greens Mustard greens are popular in Nepali cuisine and Nepal is one of the leading producers of these greens. Mustard greens have a sharp, peppery flavor that can be mellowed through cooking. To continue enjoying these greens once the growing season is over, they are dried in the sun and fermented to make gundruk....