TOMATO LOOFAH

As a major beef nation, inhabitants of Botswana eat a lot of meat. Although the loofah is best known for its role in the shower, it is actually an edible vegetable related to the gourd family.

1 kg small, green loofahs, peeled and sliced thin, or pumpkin / marrow

1 large onion, sliced

1 red onion, chopped

260 g tomatoes, blanched, skinned, seeded and chopped

2 garlic cloves, crushed

1.5 cm fresh root ginger, peeled and grated

2 tsp tomato puree

1 tsp sugar

1 tsp salt

3 tbsp sunflower oil

Heat oil, and sauté the onion slices. Add ginger and garlic, and cook, stirring, for 3 minutes. Add the loofahs, red onion, tomatoes and salt. Pour in enough water to cover mixture. Bring to the boil until loofahs are tender but still juicy and then stir in the tomato puree and sugar and cook for a further 2 minutes. Serve hot as an accompaniment to a beef dish.

Serves 4.

country : Botswana

course : vegetable dish

source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette