Ingredients

• Bunch of sukuma wiki washed and finely chopped
• Onion chopped
• Cooking oil
• Tomatoes chopped
• Salt to taste
• Royco/stock cubes
• Meat (chicken, beef, matumbo, mince) (optional)

Method

• In a sufuria (saucepan) fry the onion in cooking oil till it is golden brown on medium heat
• Add in meat of your choice and cook on low heat till it is cooked and tender
• Add in the tomatoes and cook till soft and squashed, add royco and or stock cube and mix all together evenly
• Add the sukuma wiki folding in to mix it all up evenly and cook for 4-7 minutes
• Serve

Listen to Doris:

But it is the roots which Kris finds most useful.

This recipe uses semi-dried or fully dried borlotti beans or fava beans from the allotment.

If the beans are fully dried they need soaking overnight and pre-cooking until soft. 

Ingredients (serves up to 8 people)

• 1 large yellow/white onion – chopped
• 1 large or 2 medium carrots – chopped
• 4 sticks of celery – peeled to get rid of stringy bits and then chopped OR 1 large leek – washed and chopped OR both if you fancy it…
• 3 large cloves of garlic (adjust to taste) – finely chopped 
• Optional: red pepper – finely chopped AND/OR mild red chilli without membrane – finely chopped
• 600 grammes (3 cups) of beans (Borlotti or beans without skins e.g. cannellini)
• 2 tins of pulped or finely chopped Italian tomatoes (or 8 large ripe tomatoes chopped, if in season)
  • Using tins, add water to pick up tomato left in tin (up to half of each tin)
• 2 tablespoons tomato pure
• 2 teaspoons cumin
• 2 teaspoons celery salt (especially if not using celery)
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 2 teaspoons salt (to taste)
• 2 vegetable stock cubes/pots
  • if using a pint of vegetable stock, do not bother with tomato tin water
• 2 tablespoons of vegetable oil (or if vegetarian 1 tablespoon of oil and 1 tablespoon of butter)

Listen to Sarah Jane:

Listen to Chistine:

Method

• boil potatoes and mash
• roast squash/pumpkin and mash
• mix squash/pumpkin and potatoes
• start adding flour 
• add salt, pepper, eggs and mix well
• work in flour until dry enough to roll out
• flour mixture and then roll out and make into small balls or strips
• boil in water and lift out after 2 mins or when it has risen to the surface
• serve with a sauce, cheese etc

Ingredients

• Squash/pumpkin roasted – weigh out 500 grams and mash
• maple syrup – 1 to 2 tablespoons – according to your own taste
• 1 egg (some recipes suggest only egg yolk)
• a quarter pint of milk (more/less depending on liquid in squash)

Method

• beat egg and some of the milk together 
• mix into the squash and add more milk if too dry
• add maple syrup – according to your taste; maple syrup gives the pie as distinctive flavour; can use caster sugar (and add spices such as cinnamon, ginger and/or nutmeg)
• bake uncovered at around 180°C (160 for fan oven) for 30 minutes or until filling is set.

Savoury Pumpkin Pie Topped with Red Peppers and Bacon

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Ingredients

• 1 cup or so of mashed pumpkin/squash and sweet potato (about 500g uncooked) 
• 1 medium brown onion finely chopped 
• 1 clove of garlic, crushed 
• 1 tsp dried thyme 
• 3 eggs, beaten 
• 1/2 cup of cream 
• 1/2 cup of grated cheddar or other tasty cheese 
• 1 pastry shell or make your own pastry. 

Method

• Heat a small amount of oil in a frying pan. Cook onion, garlic and thyme stirring over medium heat for about 2 minutes or until the onion are soft. Leave to cool for a few minutes.
• Beat eggs, cream and mashed squash/pumpkin mix in a bowl. Add cheese and onion mixture stirring well. Add salt and pepper to taste.
• Press pastry into a greased pie dish and blind bake if necessary
• Add the filling and decorate with peppers, and other veg. 
• Bake uncovered at around 180°C (160 for fan oven) for 30 minutes or until filling is set.

(From Frugal and Thriving website – https://www.frugalandthriving.com.au/savoury-pumpkin-pie/)