Kopto

Prep and Cook Time: 15 to 20 minutes

Kopto is a traditional food from Niger where it is made with different types of leaves such as moringa or cabbage. It is a very nutritious and healthy meal. Because moringa is hard to find in the U.S.A, I use kale to make kopto. I enjoy making kopto at home and eat it frequently because it is fast and easy to make. I hope you will also enjoy this dish.

Ingredients

Water → Enough to cover the kale (in a pot)

1 lb of kale

1/3 cup of peanut butter

2 cloves of small garlic or 1 clove of big garlic

¼ diced onion

1/3 cup of water

½ vegetable bouillon or any kind of your choice (optional)

¼ red or yellow sweet bell pepper

1 tsp salt

Instructions

1. Remove the kale stalks.

2. Clean the kale  leaves thoroughly.

3. Place the kale, salt, and water in a pot then cook for about 10 minutes.

4. Turn the oven off and let the kale cool before you squeeze the cooking water out of the kale.

5. Peel the garlic and pound it together with the bouillon cube.

6. Dice the onions and peppers.

7. Mix the pounded garlic, the bouillon cube, the diced onions and peppers, and the 1/3 cup of peanut butter in a large bowl. Add the 1/3 cup of water to the mixture and stir it well. Then mix all of them with the kale.

A note on kopto
Kopto has many health benefits. The Kale contains Vitamin A, Vitamin K, Vitamin C. The onion is high in Vitamin C, and it is a good source of fiber
The garlic is highly nutritious, has few calories, and also contains vitamins B6, C, B1; as well as iron, calcium, and potassium. The peanut butter has Vitamins E, B; fiber, and protein. Because it has a lot of fiber in addition to protein and carbohydrates, kopto will make you feel full for quite a while.