1 teaspoon vegetable oil

  • 1 clove garlic (peeled and finely chopped)
  • 500g cowpea sprouts (see sprouting method)
  • 200g amaranth leaves (washed and torn into shreds)
  • 3 spring onions finely chopped
  • 1/2 fresh chili cut into fine rounds
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon roasted sesame seeds
  • 2 tablespoons sesame oil (or tahini/ sesame butter)


  1. Place a large frying pan or wok on the heat. Add the oil followed by the garlic.
  2. As the garlic begins to brown add the sprouts and amaranth leaves with 4 tablespoons of water. Cook for 5 minutes stirring regularly.
  3. Add the spring onions, chili, cayenne, sesame seeds and sesame oil/ butter.
  4. Cook for a further 2 minutes then serve.


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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.