COOKING WITH DAMARIS:
Traditional vegetables with rabbit meat
Rabbit isn’t a food people are generally neutral about — even the thought of eating rabbit can be a polarizing one. While it may not be a popular meat choice in North America, rabbit is a mainstay on menus across Europe, Asia, and elsewhere, including Kenya! It’s a great protein source: rabbit meat is incredibly lean, and more environmentally friendly to produce than other meats like beef.
Damaris, a youth in Kenya, is here to share a preparation for rabbit paired with traditional Kenyan vegetables! See the recipe and video below, then decide if you’d like to try something new for dinner tonight!
Note 1: Cowpeas, also known as black eyed peas, are a vegetable native to Africa. This recipe calls for the green leafy tops of the cowpea plant — if you cannot find these, feel free to substitute another leafy green like spinach. Spinach is another vegetable you will find in Kenya!
Note 2: If you’d like a taste of the flavors but can’t find rabbit at your local butcher, consider using chicken thighs.
Traditional Vegetables with Rabbit Meat
- 1 big bunch of cowpeas leaves (or another leafy green like spinach)
- 1-2lb of pre-boiled rabbit meat
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1-inch knob of ginger, chopped
- 2 cloves of garlic, chopped
- Salt, as needed
- Cooking oil
Preparing the cowpeas and vegetables
- Remove the cowpeas leaves from the stalks.
- Fill a pot with a thin layer of water and heat over medium high heat.
- Wash and boil cowpeas leaves in water for 15 minutes, or until wilted. When wilted, place greens on a plate and put the pot back on the stove.
- Add 1-2 tablespoons of cooking oil to the pot, and heat over medium heat.
- Add 1 onion and fry until golden brown.
- Add your boiled greens to the onion, and salt to taste.
- Saute the mixture for 5 minutes, then place vegetables on a plate and set aside.
Preparing the rabbit meat
- Put 1-2 tablespoons of cooking oil in your pot over medium heat.
- Add your other onion, the garlic and the ginger to the pot, and cook until golden brown.
- Add the tomatoes and cook down into a nice paste, 10-15 minutes.
- Add the already boiled rabbit meat and mix well in the tomatoes, adding salt to taste.
- Cook for 10 minutes.
- Divide the tomato and rabbit mixture among plates, and serve with the cowpeas/leafy greens. Complete the meal with ugali, a staple meal accompaniment made from white corn flour, or flatbread.