We are tabling again at the Farmers market with Amnesty International local chapter.. this time we are motivating people to support Girifina Movement for human rights by giving away the healthy Purslane with an easy-to-follow recipe of how it's cooked in Sudan
Sudanese Purslane with Lentil Stew
Purslane is very nutritious vegetable. It's a good ource of antioxidants and has more heart-healthful omega-3 fatty acids than any other vegetable that's been studied.
Serving 4-6 persons:
1 cup red lentils
½ cup of vegetable/canola oil
2-medium chopped onions
3 peeled cloves garlic (finely chopped)
1 ½ pounds of Purslane (leaves and tender stems), washed and chopped coarsely.
1-2 tablespoon Tomato paste
½ teaspoon Ground pepper
1 teaspoon cumin
Salt to taste
Wash and drain lentils (you may soak it over night)
In a large pot, combine the lentils with 3 cups of water, cover partially and cook over moderate heat until tender, about 45 minutes.
Add Purslane and cook over medium heat for 20-30 min.
In a medium non-stick saucepan, heat the oil, stir in the onion and garlic, cover and cook until softened but not browned, about 3 minutes. Add the tomato paste, ground pepper, cumin, salt, 1/2 cup of water and bring to a simmer. Cover and cook, stirring for about 10-15 minutes.
Add the sauce mixture from the saucepan into the large pot and let simmer under low heat for 20 min
Purslane stew is served with rice or pita bread and hot sauce with lime juice on the side (I like it with peanut butter hot sauce)!