• 4 bunches of Rosella leaves
  • 2 onions peeled and sliced
  • 2 tbsp oil
  • 1 tbsp water or as needed
  • 2 garlic cloves
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 bird’s eye chilli


  1. Heat oil in a large pan. Add onion, turmeric, chilli powder and half the garlic. Sauté until golden brown.
  2. Add the Rosella leaves and the rest of the garlic and water.
  3. Cook for about 10-12 min before adding the chopped chilli. Add salt to taste.
  4. Serve with steamed brown rice or sadza and a meat or bean dish.
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Charlene Chisvo
Charlene Chisvo studied at the University of the Free State. She works at Bio-Innovation of Zimbabwe and brings about consumer awareness of under utilised crops in Zimbabwe. She has written articles in various magazines in Zimbabwe.