{"id":58969,"date":"2019-10-15T10:14:37","date_gmt":"2019-10-15T17:14:37","guid":{"rendered":"https:\/\/www.worldvision.org\/?p=58969"},"modified":"2019-10-15T10:14:37","modified_gmt":"2019-10-15T17:14:37","slug":"in-the-kitchen-mundyoli-recipe","status":"publish","type":"post","link":"https:\/\/www.worldvision.org\/health-news-stories\/in-the-kitchen-mundyoli-recipe","title":{"rendered":"In the kitchen: Mundyoli recipe"},"content":{"rendered":"\n
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A Zambian mother serves a bowl of mundyoli<\/em> to her children for lunch. (©2019 World Vision\/photo by Laura Reinhardt)<\/figcaption><\/figure>\n

Peanuts, or groundnuts as they’re known in Zambia, are a delicious source of protein. Families also dry leafy vegetables as a way of preserving the greens after the harvest.<\/p>\n

They pound peanuts and dried pumpkin leaves into a fine powder, add water, then boil together over a fire to create a delicious dish known as mundyoli<\/em>.<\/p>\n

A family in southern Zambia would enjoy this dish for lunch along with a generous helping of nshima<\/em><\/a> and a side dish of boiled greens.<\/p>\n

Mundyoli recipe for American kitchens:<\/h2>\n

Ingredi<\/span>e<\/span>nts<\/span><\/h3>\n