I haven’t been very bloggish lately. Our shaky internet connection hasn’t helped the matter; every time the power goes down, hubby has to restart the router, un- and re-plug the wireless and its all very frustrating when I can’t have my little dose of nothingness in my busy mama’s schedule…
One of the duty of my husband as a pastor is to visit members of our church. Sometimes he comes back with some goodies such as a new plant, some nhame, bananas or lately ponkan. A couple of months ago he came back from a visit with HUGE green leaves that I had never seen before. They were to be eaten.
I don’t know if the fork gives you an idea of the size, but apparently these leaves can get even bigger than the ones we were given. I had no idea how to prepare them except that they had to be cooked, because otherwise poisonous. So I cut them the same way I do with couve (collard greens), the way I learned here (I’d never eaten collard greens before coming to Brazil).
I wash each leaf separately, cut the central stem, roll the leaves together and cut them in very fine slices. My slices are probably not thin enough in Brazilian standards, but since hubby doesn’t care much for greens, I’m pretty pleased with myself! 😉
Then, fry some onion in the pan and add the greens briefly until tender. That’s it!
Compared to couve that has a bitter taste, taioba on the other hand is very smooth and buttery, a bit like spinach. I liked taioba so much that D came back the day after with some tubers and planted them in the garden. (Our leaves are pretty small so far… Our garden has too much sun exposure, not enough shade).
This post was to prove that we eat more than fruits in this country.