Rainbow Chard gently cooked in a coconut broth spiked with warm spices, onions and tomatoes, pure bliss.
A Monday night quick cooking dish for a warm evening in Cape Town. The dish can be ready in just over 30 minutes.
We loved our trip to Zanzibar a couple of years ago. I had the absolute pleasure of a one to one cooking class with Luftia a local cooking teacher in her home. It is such a humble experience to cook with someone in their home.
Here is one of the dishes we made on the day, Luftia used fresh coconut milk for the recipe.
I blend my own mild curry spice to make sure I get all the flavour but without the heat.
Getting Ahead: The dish can be made a few days ahead.
Seasonal Swaps: You can use any leaf, spinach, kale and normal chard leaves will all be delicious.