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.
[…] 2 bunches, washed and thinly sliced. Quantity of sliced greens: 3 quarts (2.8L). See post on purslane stew with red lentils- rijla on how to slice the greens. 3 tomatoes, diced. I medium red or yellow onion, diced. 1 tablespoon […]