- 60g Nyevhe (Spider flower leaves)
- 2 medium tomatoes
- 1/2 small onion
- 1 tbsp oil
- 1 t/2 tsp salt
Resources/Equipment You Will Need
- Chopping board
- Sharp knife
- Wooden spoon
- Sieve/ colander
- Have your ingredients ready.
- Put cold water in the saucepan and add the Nyevhe (60g). Let this soak for about 30 minutes.
- After 30 minutes, drain the vegetables using a sieve or colander. Throw the water away and put fresh water. Add salt to this water and bring it to the boil. Add the Nyevhe.
- Close your saucepan and let this boil for 30 minutes.
- Drain the vegetables and put the remaining water in a cup.
- Using the same saucepan, heat oil in pan. Add onions (1/2 small onion) and cook them for about 2 minutes. Add tomatoes (2 medium) and cook them through for a further 3 minutes.
- Take the Nyevhe and some of the remaining liquid which you placed in the cup. Add this to the tomato and onion mixture. Let this simmer for 5 minutes. Serve your Nyevhe with sadza/ isitshwala (pap). Enjoy!
Pictorial Detailed Instructions
Of all the mufushwa, nyevhe is the one that takes the shortest time to cook in my experience. Here I garnished it with nestarium flower (which by the way is edible, least you’re wondering 😀 ). Go on and try it. It may have a gritty feel to it when you are chewing but this is common with vegetables that have been dried. I’m yet to hear of a way you can get rid of the gritty feeling without actually losing the nutrients (which would definitely defeat the whole purpose of eating this in the first place!) So if you have any hints and tips on how to deal with this, do leave them in the comments box below. Thanks 🙂 !!