In this African Mango Kernel Sauce, crushed wild mango kernels (also known as ogbono, or dika) are simmered in a creamy coconut milk base to deliver a deeply flavourful sauce, packed with loads of beneficial nutrients.

Heat a dutch oven, and when hot, add the palm oil. On a medium heat setting, fry the onions and garlic for 3 - 5 minutes until the onions are soft and translucent.

Add the tomato passata (or tomato concentrate / water) to the pan. Add the stock cube then bring to boil, then reduce the heat to low/medium and simmer covered for 20 minutes.

Taste, and season as appropriate, and add the coconut milk and the Swiss chard. , Cover and simmer for 10 minutes.

Then sprinkle the ground African Mango kernels while stirring all the time to avoid any lumps or clumps. Keep stirring until the African Mango kernels are thoroughly mixed into the sauce. Simmer uncovered for another 5 minutes, then enjoy!