OB Cuisine: Quick-Fix Stewed Waterleaf By Maryam Of A FOODIE JOURNAL
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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