Ligusha

Ligusha is a high-fiber, protein- and vitamin-C-rich vegetable. Young leaves or fresh shoots are selected and gently cooked. The leaves are mashed during cooking, giving it a thick and slightly slimy consistency that some people don't like, but it's the high soluble fiber content that makes it so healthful and popular among EmaSwatis. To increase taste, other vegetables such as onion, tomato, okra, and melon seeds can be used. The dish is typically accompanied by starchy staples such as pap or rice.

Ingredients:

• Fresh leaves,8 oz Fresh ewedu leaves,3 to 4 cups water,2 tablespoons Locust bean,2 tablespoons Ground crayfish,1 teaspoon chicken bouillon powder or 1 cube,1 pack frozen jute leaves 8 ounces,2 tablespoons Locust Bean,2 tablespoons crayfish ground,1 bouillon powder or 1 cube, salt

Instructions:

• Pluck the ewedu leaves one by one. Then rinse the leaves in a large bowl by gently swirling them around so that any sand particle can settle at the bottom of the bowl.
  
• Now scoop the ewdeu from the water and repeat the process a couple of times until the ewedu leaves are clean and there are no more sand particles settling under the bowl.
• Blend the ewedu leaves in a blender with the locust bean and crayfish until smooth.
• Pour the mixture into a pot. Season with salt and bouillon powder (cube) and cook on medium heat for about 5 minutes or until it becomes smooth and viscous.
• Thaw the frozen jute leaves by leaving it on the countertop for a few hours or place it inside hot water to melt
• Blend the leaves if not already blended and pour them inside a pot. Add the locust bean, crayfish, salt, and stock cube and stir to combine.
• Leave to cook for 5 minutes stirring occasionally until the ewedu becomes smooth and viscous