This great tasting recipe was forwarded to us by a staff member of a Sri Lankan couple that recently lived in Lilongwe.
We were talking about several new recipes but the thought of adding coriander and coconut milk made this recipe a priority to make.
Starting with the usual field trip to the Moringa garden, we collected about 750 grams of the youngest Moringa pods that we could find.
Getting the basics ready.
Cut the Moringa into 3 to 4 cm pieces.
Don't forget the coriander.
We decided to use whole coriander.
We found this grinder at the local market and it was perfect for the job.
Next step is to add all the ingredients to the pot.
Add the garlic
Add the coconut milk
Add the coriander
Add the black pepper
Add the tomato and onion
Scrape out the tin
Stir it all up and get the spices evenly spread. Right now, the mix is a vibrant kaleidoscope of green, red and white. It was interesting to see the warm colours that were produced after the moringa coconut milk mix was cooked.
The next step is to cook the mix. We started off with medium heat until the coconut milk started boiling and then reduced to a low heat for the cooking process.
We added the lid to trap as much of the moisture as possible.
The effect of cooking is really to blend all the flavours together. None of the ingredients need to be cooked to be eaten. Onions, tomato and the moringa, of course, can all be eaten raw.
It needs to be remembered that, the rawer, the better. Cooking any food reduces its nutritional value the longer it is heated.
In view of what I have just said, deciding when the moringa coconut milk mix is ready to be eaten, is entirely up to you.
The longer the moringa pods are cooked, the softer they will become.
We decided that "ready" was when the tomato had disintegrated and the onions had blended in - which was about 20 minutes of cooking.
The coconut milk had turned into a warm brown liquid and all the other ingredients had blended nicely in.
We had our moringa coconut milk mix added with spaghetti bolanaise. The light flavour and aroma of the coconut milk blended with the main meal was perfectly complimentary.
We enjoy our food with a little spice ... so we added half a teaspoon of "Harry's" bird eye chilly. You can see the jar in the above picture. (Malawi bird eye chilli's are very hot)
We decided not to add any salt during the preparation process. If your taste buds would like a little, then add it directly to your plate.
If you would like to serve this recipe with white rice, consider adding a little turmeric The vibrant yellow will create a warm colour on the plate.
The moringa coconut milk will compliment stews as well as roasted vegetable mixes.
Because this recipe is largely unused in our modern day eating habits, it will definitely add conversation to the table (and plenty of nutritional value)
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