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Blog

SQUASH & COCONUT MILK SOUP with Fresh Malunggay Leaves

The Moringa Kitchen

A few weeks ago, I thought of going back to using fresh coconut meat to make pure coconut milk for our dishes. We've been doing lots of yellow curry lately and perhaps a different yellow food would make a good break.

When I was in grade 2 in the public school of my hometown ( so long ago! ), we were fed every morning at recess time with a watery but good vegetable soup, made of boiled squash, malunggay leaves and okra. This cup of soup is paired with a piece of soft brown bread which had the occasional run-away weevils mixed into the dough!

I don't know why the school bakers never really bothered to sift the flour before baking. I guess they thought the weevils get baked anyway - talk about added nutrition. Martha Stewart would faint! But that bread was dang good, we would just pick out the weevils ( if there were any on the bread ) we did not fuzz over it... we loved those big, soft and tasty buttery rolls, and you know the secret. Ha!

However, today we are not having watery soup, bread and weevils but creamy, thick squash soup with malunggay and coconut milk. It's good to have this with sweet potato on the side, or some good thin crackers. You can have it for a healthy snack too.

This is easy to make, and quite filling for your tums!

Ingredients:

  • 500mg squash
  • 1/2 cup of very thick fresh coconut milk ( first extraction ) from shredded coco meat of 1 coconut
  • 2 cups of fresh coconut milk ( 2nd extraction ) from fresh shredded coco meat of 1 coconut
  • 1/2 cup water ( extra water )
  • 1/4 cup of fresh malunggay leaves
  • 2 cloves garlic mashed
  • 1 Tbsp coconut oil
  • salt & pepper
  • nutmeg

To Make:

  • Wash, and slice the squash into smaller pieces, peel the skin, take the seeds out.
  • Boil the peeled,cut pieces of squash in drinking water, until it's soft enough to be mashed.
  • Strain the water from the boiled squash, place it in a bowl and mash by fork.
  • In a sauce pan, heat 1 Tbsp of coconut oil in low fire, and saute the garlic until fragrant ( do not burn the garlic).
  • Add the mashed squash and saute quickly, making sure you don't burn, or dry up the mixture.
  • Add in 2 cups of coconut milk. Stir. Cook in low fire and bring to a light boil.
  • Add the 1/2 cup of pure coconut milk from the first extraction and bring to another light boil.  This is the nice trick to making the soup very creamy and tasty, as suggested by Yaya G.
  • Use the extra water for thinning the soup if you don't want it too thick. Do not over-boil the mixture.
  • Add salt and pepper to taste. Stir.
  • Turn off the fire and add the malunggay leaves. I prefer to add the leaves while the liquid is still hot just off the fire so we don't get the malunggay leaves mushy.
  • Serve in bowls or cups, add a dash or shaving of nutmeg when served. Pair with boiled sweet potatoes or crackers.

Enjoy!