How to Make Terere Without Overcooking| Amaranthus| Best Terere Stew With Cream| Tsimboga

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

terere leaves

💰Cheaper: spinach

Spinach is more widely available and cheaper.

Separate the leaves from the stem of the terere, leaving about 2-3 inches of the stem attached.

Wash the terere leaves thoroughly in water, rubbing them to remove soil, and repeat for 2-3 washes until clean.

Cut the terere leaves loosely into larger pieces, not finely, and set aside.

Heat vegetable oil in a suitable pan until fairly hot.

Add chopped onions to the pan and fry until they turn light golden.

Add minced garlic to the onions and stir frequently to avoid burning.

Add diced tomatoes to the pan and stir until everything combines evenly.

Cover the pan and cook the tomatoes on low heat for about 1-2 minutes until tender.

Stir the tomatoes, crushing them against the side of the pan to break them down further.

Add salt, paprika, and curry powder to the mixture and stir well.

Cover the pan again and allow the spices to cook for about 1-2 minutes.

Add the terere leaves to the pan in batches, stirring to ensure they reduce in size and mix with the other ingredients.

Cover the pan and allow the terere to cook down for a few minutes, checking frequently to avoid overcooking.

Stir the terere to ensure all ingredients are well incorporated and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary