Calulu

Ingredients

• •kg dried meat (jerky or South African biltong
• •1 large onion, copped
• •3 large, ripe, tomatoes, chopped
• •1 hot chilli (eg Scotch bonnet), chopped
• •2 garlic cloves, chopped
• •2 courgettes (zucchini), sliced
• •400g finely-shredded sweet potato leaves (substitute blanched collard greens or kale)
• •200ml red palm oil
• •1 tsp salt
• •1 tsp freshly-ground black pepper

Directions

1. 1Combine the chilli and onion in a mortar and pound to a paste.
2. 2Add the tomatoes and pound until smooth.
3. 3Combine the meat and garlic in a pan with 300ml water. Bring to a boil, reduce to a simmer and cook, covered for about 40 minutes, until the meat is tender.
4. 4Add all the remaining ingredients and bring back to a boil. Reduce to a simmer, cover and cook for about 30 minutes.
5. 5Serve with funje.