Recipe

Obe Ata Braised Hakurei Turnips with Stewed Turnip Greens

1 hour

Easy

A Nigerian classic gets a spring update here, with hakurei turnips and their greens braised low and slow in a rich obe ata sauce. Serve it over rice, let the stew work its magic and be ready to the share the recipe!

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Obe Ata Braised Hakueri Turnips with Stewed Turnip Greens

‍

Chef Funmilade Taiwo

Obe Ata Braised Hakurei Turnips with Stewed Turnip Greens

Ingredients

3 medium roma tomatoes
1 large red bell pepper
¼ scotch bonnet (optional)
2 cloves garlic
1 inch ginger
½ cup roughly chopped onion red to blend
¼ cup sliced red onion to fry
½ cup of vegetable broth or 1/2 cup of water and 1 Knorr vegetable bouillon cube
¼ cup red palm oil or canola oil
600g turnips
Turnip greens
Salt and pepper to taste
Knorr vegetable bouillon cube (optional)

Directions

Blend tomatoes, red bell peppers, garlic, ginger, scotch bonnet and onion to a smooth paste.
In a saucepan, heat up your oil on medium heat and cook sliced onions for 3-5 mins.
Add in your blended mixture, season with salt, pepper, and the bouillon cube (optional). Bring to a boil and reduce the heat to medium-low, cooking until the sauce thickens and the oil floats to the top (20-30 minutes).
Wash and trip turnips by cutting off the leaves and saving them!
Cut turnips into two down the middle.
Add the turnips, with one cup of vegetable broth or water and season to taste with salt.
Cover partially and cook for 10 minutes until turnips are fork-tender and the sauce has reduced.
Add in washed and trimmed turnip greens and cook for about 2-3 minutes until they wilt.
Serve hot with steamed rice.

Tagged:

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