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.
| Servings |
| 8 servings |
|
|
|
|
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.
|
Ingredients
- 2 tbsp palm oil
- 1 onions medium-sized and chopped
- 2 cloves garlic peeled and crushed
- 700 ml tomato passata substitute with 2 tbsps tomato concentrate and 500ml water
- 250 ml coconut milk
- 1 vegetable stock cube
- 50 g African mango kernels finely ground
- 500 g Swiss Chard substitute with Kale
- salt to taste
- scotch bonnet pepper de-seeded and finely chopped
- black pepper to taste
Units:
Instructions
- 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!
Recipe Notes
The African Mango kernels change the viscosity of the sauce, making it thicker. As you add the ground kernels, keep an eye on the viscosity of the sauce as you stir. For a thicker sauce, use more ground African mango kernels, and for a thinner sauce, use less.