A. Recipes prepared by Mrs Abiba Diallo, KDF, Guinea (kdfbib@yahoo.fr)

Preparing plain cooked Moringa leaves :
Remove all the leaflets from the stalks, sort out the yellow leaves and leave only the green ones.
Boil 5 litres of water with one kilo of fresh leaves in a tightly closed pan Cook until the water is finished, so that the leaves stick together and are soft. The little water left is yellow and bitter.
Wring the leaves to get rid of the water left. If the leaves are cooked the day before and left to cool down in the pot all night, the bitter taste will turn into a sour taste which can be desirable.
The cooked leaves can be kept in the fridge for several days.
Another way to preserve them is to dry the cook leavesunder shade. They must be soaked in boiling water again to soften them before they are cooked.

After preparing this plain Moringa, the following recipescan be made :

Moringa with peanut paste :
Put the peanut paste, salt, ground chilly, ground onion and Maggie cube to taste in a hollow pot, and mix with the hand traditionally or with a spoon. When the paste is homogeneous, add a little water to get a thick liquid.
Add the cooked Moringa leaves, mix together, taste for salt and chilly pepper.

Moringa with gari (couscous made of casava flour) and peanut paste :
Put the gari in a bowl and sprinkle with water while mixing until the gari is soft and doesn’t crunch under the teeth.
Mix with the recipe above.

Moringa with gari and peanut oil:
After reparing gari as above, add the cooked Moringa leaves with slat, ground chilly, ground onion, Maggie cube and mix until you get a paste. Heat the oil and sprinkle on the paste. Mix and serve.

B. Recipes prepared by Mrs Janet Mina, wife of Mr Mozart Adevu, UMCOR (United Methodist Committee on Relief), Ghana (Madevu1201@idngh.com)

Moringa Omelette :
Ingredients :
• 1 cup Moringa green leaflets or young leaves (leaves or leaflets properly cleaned possibly in salt solution)
• 1 onion
• 1 clove garlic, minced
• Salt (iodized)
• 1 tomato
• 2 eggs
Preparation :
Mix chopped ingredients with eggs and fry for 3 minutes. Your omelette is ready to eat.

Moringa Leaf in Tomato Sauce/Stew :
Prepare tomato sauce/stew (with fish or meat if non-vegetarian) to taste. And add 1 cup (per every 3-4 servings) of freshly cleaned young Moringa leaves. Simmer for 3 minutes and serve warm.