Intro: Zanzibari Coconut Greens
Gluten free, dairy free, vegetarian
2 heads British Spring greens, chopped
1 red onion, sliced roughly
3-4 large tomatoes, cut into eighths
Juice 2 lemons
1 can coconut milk
Large pinch of salt
2 tsp sugar
1. Place all the ingredients except coconut milk in a pan. Cook over a medium heat, until much of the liquid is reduced, stirring occasionally. It should take 15-20 mins.
2. Add the coconut milk and simmer gently for another 10-15 minutes. The onions, tomatoes and coconut should form a thick sauce.
3. Serve with Tanzanian chapattis or pilau rice.
Read more about my attempts to recreate Zanzibar in my kitchen here: