Kopto à l'arachide (Kopto in Peanut Sauce) is a traditional Nigerienne (from Niger) recipe for a classic stew of vegetarian stew of moringa leaves in a peanut paste, chilli and tomato base. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Kopto in Peanut Sauce (Kopto à l'arachide).
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Kopto is the Nigerienne name for the edible leaves of Moringa oleifera, the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, benzolive tree, and West Indian ben. It is also known as drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, or Ben oil tree. It is also known as the 'miracle tree' because so much of it is edible and even the leaves, when dried and powdered are highly nutritious and full of protein.
The leaves are the most nutritious part of the plant, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.[citation needed] The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces.
Ingredients:
500g moringa (kopto) leaves
100g peanut paste (or peanut butter)
1 hot chilli, finely chopped
salt and freshly-ground black pepper, to taste
1 Maggi (or bouillon) cube
2 onions, finely diced
6 tomatoes, finely diced
Method:
Bring a pan of water to a boil, add the moringa leaves and cook for about 10 minutes, or until tender. Drain thoroughly then shred the leaves as finely as you can.
In a mortar, mix together the peanut paste with the chilli, salt, black pepper and Maggi cube, pounding the mixture until smooth.
Mix in the diced onion and tomatoes then mix in the shredded moringa leaves.
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