Rijla, Purslane with red lentils stew
Purslane cooked in a base of onions, tomato paste and meat, with red lentils, is one of my favorite meals from South Sudan. It is rich, aromatic, sweet and slightly acidic. Purslane, scientific name is Portulaca oleracea, is an annual succulent plant with smooth reddish stems and green leaves. It has a slightly sour and salty taste from the presence of oxalic acid. Around the world it is cooked into stews, soups and also eaten raw with salads.