Amaranth (Gimboa): ANGOLA

Ingredients:

1.   2 bunches of amaranth
2.   100g of chopped onion
3.   120g of peeled Tomato (red) chopped
4.   3 Tbsp olive oil
5.   1 MAGGI Galinha
6.   Salt to taste

 Method:

1. Wash the amaranth, and remove from stalks and chop.
2. Cut and fry the onion and the tomatoes (peeled) in olive oil for about 5 minutes.
3. Add the amaranth to cook for about 15-20 minutes. No water is required, as the amaranth will be cooked with the steam.
4. Add the MAGGI then season to taste.

Serve with Funge.