My first post contained slippery cabbage, and I haven't really explained why it's so great. Slippery cabbage is like the wonder nutrient food of the Solomons. High in minerals (especially magnesium, potassium and calcium), vitamins (specifically Vit A) and protein, this stuff grows like a weed, has that lovely "mmmm green stuff makem mi helti" taste and is easy to cook.
Another veggie here that is used a lot is fern. There are a few different fern leaves that are eaten, I think the one I've been buying is pucha. High in protein and potassium.
Then there's water spinach - kangkong. This isn't anything new, I've had this a lot across Asia. Good source of protein and quite high in calcium, iron, Vit A and Vit C.
Altogether, makem urap piyai.
Urap Piyai
1 bunch fern leaf
1 bunch slippery cabbage
1 bunch kangkong/water spinach
5 shallots
1/2 coconut, grated
4 tbsp coconut oil (cheap cheap at the market)
chilli peppers
Garlic - I go overboard on garlic
Wash all the leafy material, boil and put aside. Slice the shallots thinly, and lightly fry them with the chilli, garlic, grated coconut and coconut oil. Mix in with the cooked leafy stuff and serve.
Hem tasti.
Another veggie here that is used a lot is fern. There are a few different fern leaves that are eaten, I think the one I've been buying is pucha. High in protein and potassium.
Then there's water spinach - kangkong. This isn't anything new, I've had this a lot across Asia. Good source of protein and quite high in calcium, iron, Vit A and Vit C.
Altogether, makem urap piyai.
Urap Piyai
1 bunch fern leaf
1 bunch slippery cabbage
1 bunch kangkong/water spinach
5 shallots
1/2 coconut, grated
4 tbsp coconut oil (cheap cheap at the market)
chilli peppers
Garlic - I go overboard on garlic
Wash all the leafy material, boil and put aside. Slice the shallots thinly, and lightly fry them with the chilli, garlic, grated coconut and coconut oil. Mix in with the cooked leafy stuff and serve.
Hem tasti.
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