Like many countries around the world that cook with moringa, the Philippines utilize all parts of the moringa or malunggay tree: its leaves, flowers, and pods. The leaves are cooked like collard greens, used in a salad, or ground up into a powder for use in teas and sauces along with the flowers, which can also be battered and deep fried. The pods, which are said to taste similar to asparagus, and can be boiled or steamed with seasonings.
For this recipe, squash and sweet potatoes are used to make a sort of stir-fry that can be served over rice, beans, or even with chicken. It’s easy, quick, and full of flavor.
-1 cup cubed butternut squash
-1 cup cubed sweet potato
-½ cup chopped onion
-2 cloves minced garlic or 1-2 teaspoons of garlic powder
-2 teaspoons ground ginger
-½ to 1 tablespoon Kuli Kuli moringa powder
1. Heat a medium-sized pan over medium heat, add a small amount of oil, and sauté the onions and garlic until brown.
2. Add the sweet potatoes and squash and cook for a few minutes.
3. Add about 1 cup of water to the pan, or enough to cover half of the sweet potatoes and squash.
4. Simmer until the water is mostly boiled off.
5. Add the ginger and moringa and stir all together.
6. Serve over rice, beans, or chicken
Although the original recipe called for actual moringa leaves, the powder does tend to darken the dish. However, the sweet potatoes and squash give the dish a full-bodied and sweet taste, making the change in color quite irrelevant!
You can find many more yummy moringa recipes on our blog!