There is one vegetable that my parents ate alone while we watched. Mowa or callaloo in english. Mowa grows wild in Zimbabwe so it looked to me like my parents were eating weeds. None of us would eat that. I would opt for mukaka wakakora(sour milk) always.
I found some callaloo a couple of weeks ago and bought it. It is different from what we have in Zimbabwe which has some maroon streaks in it. I was not sure what it would taste like so I keep it in the fridge longer than I should have hence the bruising.
I had to ask my father for a recipe which is basically the same as for nyevhe(spider flower leaves). So you boil the vegetables and throw out the water then fry tomatoes and onions then add back mowa. I made one change by adding a splash of cream, which is optional.
It did not taste bitter like I have imagined for over 30 years(God, I am old! Ha ha ha ha). If you like tsunga(mustard greens), you will like callaloo.
Here is the recipe I used
Creamed Mowa(Callaloo)
Ingredients
- 1 bunch callaloo stems removed and cut into ribbons
- 1 tablespoon vegetable oil
- 1/2 onion chopped
- 1 to mato chopped
- salt and pepper to taste
- 1/4 cup fresh cream
Instructions
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Bring 2 cups water to a boil in a saucepan. Add the callaloo/mowa and simmer for about 10 minutes.
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Drain the water and set the callaloo aside.
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Add oil to the saucepan and saute together the onion and tomato. Then add the callaloo. Season with salt and pepper and simmer about five minutes. Add the cream and mix.
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Serve warm with sadza or rice
