Nhangana is a dish made from the leaves of the bean plant (cowpea). The cowpea is from the legume family and is also called black-eyed pea. It is widespread in Africa and can be used as a vegetable plant in all stages of growth. Its young green leaves are often prepared as leafy vegetables. Due to its high protein and energy content as well as its easy adaptation to soils with low fertility and prolonged droughts, it serves as a staple food for many rural populations in Mozambique.
Nhangana is suitable for anyone who wants to eat healthily without sacrificing taste. Only the leaves of the plant are used for the Nhangana recipe.
Preparation time: 45 minutes
- 500 g black-eyed pea leaves
- 2 onions
- 2 tomatoes
- 1 teaspoon salt
- 6 Piri Piri chillies
- 750 g ground peanuts (for the peanut milk)
- 1 litre lukewarm water
- 175 g prawns (optional)
- Clean the individual bean leaves and cut them into thin strips.
- Put the bean leaves, onions, tomatoes and piri piri chillies in a pot and add a little water (until all the vegetables are lightly covered with water).
- Add salt and cook on a low heat for 20 minutes.
- Mix the ground peanuts several times with a small amount of lukewarm water and sieve. Collect the nut milk. Sieve the ground peanuts until the water is no longer milky.
- Add the peanut milk to the vegetables and cook for about 20 minutes.
- Optional: Add the prawns and simmer for another 5 minutes.
Have fun trying it out and enjoy!