Creamy Cowpea Leaves Stir-Fry

I have to say, we Africans eat just about anything that the land produces. Cowpea leaves (also known as Kunde in Kiswahili) are one of the various types of “wild,” greens that are cultivated by many communities in Africa. Growing up I appreciated and loved how my mother would turn a few bunches of wild greens into a toothsome supper. Although Cowpea leaves are not a common dish in the Western world, they are sold in many farmer’s markets, especially during the summer season. Cowpea leaves are not edible raw so it is important to cook them first before consumption. They are extremely nutritious and according to the USDA database they have the highest protein content of all vegetarian foods. They also carry rich essential minerals, vitamins, and antioxidants. If you ever get your hands on some, or are even seeking to try out new greens I definitely recommend my mothers recipe below.

Prep time: about 20 min  I  Cook time: about 25 mins  I  Servings: 4

Ingredients:

• 2 bunches of Cowpea leaves
• 1/4 teaspoon baking soda
• 2 tablespoons of olive oil
• 1 medium onion, diced
• 2 tomatoes, diced
• 1/2 cup half and half cream
• 1 vegetable bouillon cube (dissolved in a small amount of hot water)
• Salt to taste

Directions:

1. Pick the leaves from the stalks and wash them thoroughly under cold water. Chop them into small pieces.
2. In a pot, bring 3 cups of water to a boil.
3. Add 1/4 teaspoon of baking soda into the boiling water and stir well. Add the chopped cowpea leaves to the water.
4. Allow the cowpea leaves to cook for about 5 minutes until they are tender yet slightly crisp. Be careful not to overcook. Drain the water using a colander.
5. In a separate pan, heat the olive oil over medium heat.
6. Add the diced onion and sauté until translucent.
7. Stir in the diced tomatoes and cook until they soften.
8. Add the cooked cowpea leaves to the pan and stir everything together.
9. Dissolve the vegetable bouillon cube in a small amount of hot water, then pour it into the pan. Mix well.
10. Gently stir in the half and half cream to create a creamy texture. Make sure not to overheat the cream to prevent curdling.
11. Season with salt to taste. Remember that the bouillon adds some saltiness, so adjust accordingly.
12. Cook for an additional 2-3 minutes, allowing the flavors to meld.
13. Taste and adjust the seasoning if needed.
14. Serve the creamy cowpea leaves stir-fry as a side dish with rice or flatbreads.

Enjoy your delicious and creamy cowpea leaves stir-fry! Feel free to make further adjustments based on your taste preferences.