Ingredients
- 800 g leafy greens (spinach, amaranth or a mix)
- 2 ripe tomatoes, crushed
- 1 large onion, sliced
- 2 garlic cloves, chopped
- 3 tbsp oil (palm or neutral)
- 1 small chili, optional
- Salt
- 150 ml water
Method
- 01 Sort and wash the leaves several times. Chop roughly, keep tender stems.
- 02 Sweat the onion in oil, add garlic, tomatoes and chili. Reduce 8 minutes.
- 03 Add the leaves and water, salt, cover.
- 04 Cook 12–15 minutes, stirring, until the leaves are tender and the sauce short.
- 05 Adjust salt. Serve with fufu, rice or chikwangue.
Video tutorial
Ndunda / lenga-lenga — soupe de légumes verts
Video · The Blue Fufu · Watch on YouTube
Ndunda is Kinshasa’s everyday greens—sometimes amaranth, sometimes spinach or a market mix. In Kasai the close page is biteku-teku (lenga-lenga); here the gesture stays a short tomato sauce, peanuts optional.
In the same spirit
Other recipes close by territory or by gesture.
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Biteku-teku
Biteku-teku (lenga-lenga) recipe: amaranth simmered with onion, tomato and peanut — Greater Kasai dish, cousin to Kinshasa ndunda.
20 min prep · 25 min cook
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Ngai-ngai
Ngai-ngai recipe: tart Guinean sorrel leaves simmered with smoked fish, tomato and onion—Kinshasa and Kongo-Central classic.
25 min prep · 40 min cook
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Cassava fufu
Cassava fufu recipe: cassava flour worked with hot water into a smooth, elastic dough — a DRC staple side, distinct from maize bukari.
5 min prep · 20 min cook