Chef-tested recipe
Lenga-lenga is a name used for edible amaranth greens in Burundi and neighbouring central African food traditions. The tender leaves are cooked with onions and tomatoes and served with staples such as ubugali, potatoes or beans. T
Recipe at a glance
- Servings
- 4–6 side portions
- Cuisine
- Burundian
- Course
- Vegetable side
- Cooking Method
- Blanching and shallow braising
- Best Served With
- Cooked beans, ubugali or boiled green plantains.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 700 g edible cultivated amaranth leaves and tender stems, picked over and washed thoroughly
- 280 g ripe tomatoes, finely chopped
- 180 g onion, finely diced
- 20 g garlic, minced
- 35 ml neutral vegetable oil paid link
- 160 ml water or unsalted vegetable stock
- 5 g fine salt, adjusted to taste paid link
- 2 g black pepper
- 10 g fresh chilli, chopped, optional
- 20 ml lemon juice, optional
Method
Select and wash greens. Use commercially sold edible vegetable amaranth, not unknown wild plants. Discard tough stems and wash leaves in several changes of clean water.
Briefly blanch. Bring a large saucepan of water to a boil, blanch greens for 2–3 minutes until they collapse, drain and chop coarsely.
Cook aromatics. Warm oil in a heavy frying pan, add onion and cook 6 minutes until soft. Stir in garlic and chilli for 1 minute.
Add tomatoes. Cook tomatoes with onion for 6–7 minutes until softened and saucy.
Braise greens. Add blanched amaranth and water or stock. Cover and gently braise for 6–8 minutes, stirring occasionally until tender. Add a little water if the pan becomes too dry.
Finish. Season with salt and pepper, adding optional lemon juice to taste. Serve hot with ubugali or beans.
Beginner Technique Notes
- Different edible amaranth varieties may have red, green or mixed-colour leaves.
- Young tender stems can be cooked with the leaves; discard older fibrous stems.
- This dish is shared among several central African cuisines and is not exclusively Burundian.
Substitutions and Variations
- Spinach or Swiss chard offers a practical alternative, but is not identical to lenga-lenga.
- For extra richness, add a spoonful of unsweetened peanut paste and simmer to combine.
- Serve with boiled potatoes if cassava flour is unavailable.
Storage and Food Safety
Cool promptly and refrigerate in a covered shallow container within 2 hours at 4°C or below. Use within 2 days and reheat thoroughly to at least 75°C.
Serving Suggestions
Cooked beans, ubugali or boiled green plantains.
Allergen Notes
No major allergens intentionally included. Peanut must be declared if added as a variation; check commercial stock.
