Recipe: Perfect Terere and spinach

Terere and spinach. HOW TO COOK GREENS/managu/ terere/spinach. shiro jaymes. Загрузка. Tereré or Terere (of Guaraní origin) is an infusion of yerba mate (botanical name Ilex paraguariensis), similar to mate but prepared with cold water and ice rather than with hot water. Spinach and terere My friend cooked this for me and it was awesome.

Amaranthus (Amaranth) or as locally known, Terere, is a highly nutritious vegetable that's cultivated and consumed as a leafy vegetable in many parts of the world not just Kenya. It's easy to grow, matures fast and grows vigorously. There are many species of Amaranth with some green and others red in colour. You can cook Terere and spinach using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Terere and spinach

1. Prepare Handful of terere.
2. You need Handful of spinach.
3. Prepare 2 tbs of cooking oil.
4. Prepare 1 of onion.
5. Prepare 2 of tomatoes.
6. Prepare Pinch of salt.

Amaranthus dubius, the red spinach, Chinese spinach, (simplified Chinese: 苋菜; traditional Chinese: 莧菜; pinyin: xiàncài), spleen amaranth, hon-toi-moi, yin choy, hsien tsai, or Arai keerai (அரை கீரை) is a plant species. It belongs to the economically important family Amaranthaceae. This plant is native to South America, Mexico, and the West Indies, however; it is widely. Tereré, the national drink of Paraguay, is similar to an iced herbal tea, except it's made with cold water right off the bat, rather than brewed with hot water, which is then cooled.

Terere and spinach instructions

1. Wash and cut all the ingredients..
2. In a pan fry the onion till brown add tomatoes and cook till soft..
3. Add the vegetables and salt let's it cook for 5 minutes as you stir. Remove from heat and serve.

It can be drunk plain, or amped up with the addition of citrus fruits and herbs. In other regions of South America, particularly in Argentina, tereré is often made with fruit juice - e.g. orange - or lemonade. Production of traditional African vegetables is mainly on a subsistence basis. These vegetables are often intercropped and rarely occupy a significant proportion of the farm. Spinach is an annual, so once it's done producing leaves, you'll want to pull up the stalks and toss them in the compost.

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