Salade Kopto (Moringa Leaf Salad) 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: Moringa Leaf Salad (Salade Kopto).
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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:
300g moringa (kopto) leaves, prepared (ie washed and finely shredded)
3 tbsp peanut butter
1 tsp chilli powder (or to taste)
2 green chillies, chopped and pounded to a paste
2 fresh, ripe, tomatoes
1 onion, finely chopped
1/2 lemon (or 1 tsp ground irú)
1 garlic clove
Method:
Put the peanut butter in a bowl, then work in a little boiling water to form a paste.
Add the shredded moringa, mixing thoroughly to combine then work in the onion, tomatoes, chilli powder, pounded chillies and lemon juice or ground irú. Mix thoroughly to combine then transfer to a serving dish.
Serve the moringa salad accompanied by couscous or gari.
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