okufumba saluna (how to make saluna)

eggplant

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories and potatoes are more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats while canola oil is cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and collard greens are often less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, and vinegar is an economical alternative.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add diced tomatoes and cook until they soften, about 3-4 minutes.

Incorporate diced eggplant and green bell pepper; stir well.

Season with coriander, cumin, salt, and black pepper; mix to combine.

Pour in water to cover the vegetables; bring to a boil.

Reduce heat and simmer for 15-20 minutes until eggplant is tender.

Add chopped spinach and grated carrots; stir until wilted, about 2-3 minutes.

Finish with a splash of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary