The amaranth plant is an ancient food crop, with cultivation dating back as far as 6700 BC.
Cooked Amaranth leaves are eaten as vegetables, soups, stews and relishes. Leaves and young plant stems are cooked in Kenya and throughout Eastern and Southern Africa as spinach. Kenyan Ukwaju or Kenya tamarind is a sour tasting paste used as a spice.
Amaranth leaves have a mild flavor and when paired with another local favorite, Ukwaju Kenyan Amaranth Ukwaju Fish Soup makes delicious satisfying African meal.
Kenyan Amaranth Ukwaju Fish Soup
African Recipes by The African Gourmet
Kenyan Ukwaju or Kenya tamarind is a sour tasting paste used as a spice. Amaranth leaves have a mild flavor and when paired with Ukwaju, Kenyan Amaranth Ukwaju Fish Soup makes delicious satisfying African recipe.
1 pound red snapper fillets
2 large handfuls amaranth or spinach leaves
1/2 cup tamarind juice
1 tablespoon tamarind paste
1 large red onion, chopped
2 tablespoons tomato paste
1 teaspoon shallots, chopped
1 teaspoon onion salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 tablespoons salted butter
4 cups fish stock or water
Add all ingredients except amaranth or spinach leaves into a large pot and simmer 30 minutes. Add leaves simmer 5 minutes and serve.