I can not think of any greens I hated more than munyevhe (African spider flower leaves)as a child. These leaves have a sharp taste that is almost bitter. Munyevhe, like some cheeses, has an acquired taste. It is not something that you will like the moment you eat it; it took me more than twenty years to actually like munyevhe. In Zimbabwe, people grow it in the rainy season and it looks like this when in bloom:
To eat it throughout the year, people dry the leaves and stems and it looks like this when dry:
Munyevhe
Ingredients
- 1 cup dried munyevhe
- 1 tablespoon vegetable oil
- 1/2 onion
- 1 teaspoon salt
Instructions
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The plant grows close to the ground so it usually has a lot of dirt, so you boil in water and rinse twice. As you boil munyevhe it will expand in size as it absorbs the water. After the second rinse, transfer to a bowl.
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Sauté onion and add back munyevhe. Season with salt and pepper to taste.
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Serve with sadza
