If you have been looking for a new twist to the classic Nigerian stew then you might want to try out A FOODIE JOURNAL’s Stewed Waterleaf recipe.

The minimalist food photographer says, “this is another versatile stew that you could eat with almost anything⁣. Rice, dodo, yam, potatoes and even eba. One downside with cooking waterleaf is, it wilts really fast and oozes a lot of water⁣.”

However, to avoid ending up with a watery stew, she shares the following tips:

“Cook the stew until it dries completely before adding the waterleaf and do not add extra water⁣. Cut the waterleaf into large slices. I cut each leaf vertically into two so when they wilted, they were still large enough to maintain their form⁣.”

Watch and learn.

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What would you pair with this?🤤⁣ ⁣ This is another versatile stew that you could eat with almost anything⁣ Rice, dodo, yam, potatoes and even eba ⁣ ⁣ One downside with cooking waterleaf is, it wilts really fast and oozes a lot of water⁣ ⁣ To avoid ending up with a watery stew, follow these tips⁣ ⁣ 🍃Cook the stew until it dries completely before adding the waterleaf and do not add extra water⁣ ⁣ 🍃 Cut the waterleaf into large slices. I cut each leaf vertically into two so when they wilted, they were still large enough to maintain their form⁣ ⁣ ⁣ #waterleafsauce #afjvideos⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ #afoodiejournal #naijafoodie #nigerianbreakfast #Nigerianfood #nigerianchef #waterleafstew #africanchef #nigerianrecipes#Nigerianfoodblogger #africancuisine #nigeriancuisine #nigerianfoodie⁣#stewedvegetable⁣⁣ ⁣⁣

A post shared by A FOODIE JOURNAL by Maryam (@afoodiejournall) on Jul 1, 2020 at 9:36am PDT

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