4
Ingredients
- 400 g ngai-ngai leaves
- 1 onion, sliced
- 2 tbsp oil
- 1 small chili, optional
- Salt
- Water
Method
- 01 Wash the leaves well.
- 02 Sweat the onion in oil, add the chili if using.
- 03 Add the leaves and a little water; cook covered 15 to 20 minutes.
- 04 Season and serve with fufu or rice.
Ngai-ngai brings a bright acidity that cuts through rich sauces and starches.
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