Bean leaf stew

2 generous handfuls of cow pea leaves (you can substitute savoy cabbage, kale or beet greens)

Serves 4

1. Wash the bean leaves then set in a colander to drain.

2. Heat the oil in a pan, add the onion and fry gently over low heat for 3 minutes.

3. Now add the bell pepper and tomato and fry for 3 minutes more.

4. Pour in 250ml water then add the bean leaves.

5. Bring to a simmer, cover the pot and cook for about 15 minutes, or until all the ingredients are tender.

6. Season to taste with the salt and the spices.

7. Check the liquid levels. If too dry add a little water, if too wet continue cooking until the mixture has dried.

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