Mundiri South Sudan Collard Greens
Bari-Style Collard Greens, also known as Mundiri, is a flavorful and nutritious vegetable dish commonly enjoyed in the cuisine of the Bari people. The Bari people primarily reside in the Central and Eastern Equatoria states of South Sudan. This dish showcases the vibrant flavors of collard greens, a staple vegetable in Bari cuisine, cooked with aromatic ingredients and seasonings. It's a delightful way to explore the culinary traditions of South Sudan.
Bari-Style Collard Greens (Mundiri) pair well with other traditional South Sudanese dishes, such as Ugali, a cornmeal porridge, or Chapati, a flatbread. It can also be served as a flavorful side dish alongside grilled meats or rice dishes.
In South Sudan, cooking a popular vegetable dish made with collard greens and ginger creates a perfect vegan dish called Bari-Style Collard Greens, also known as Mundiri. Ginger adds flavor and depth to the dish, along with other aromatic spices.
Mundiri Bari-Style Collard Greens
1 bunch of collard greens or two prepackaged bags.
1 onion, finely chopped
2 cloves garlic, minced
1 tomato, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
Salt, to taste
Black pepper, to taste
Fresh lemon wedges (for serving)
Wash the collard greens thoroughly under cold water. Remove and discard any tough stems. Roll the leaves tightly and slice them into thin strips.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent and lightly golden, about 5 minutes.
Add the minced garlic to the pan and cook for another minute, stirring constantly to avoid burning.
Stir in the diced tomatoes, red bell pepper, and green bell pepper. Cook for about 5 minutes until the vegetables are slightly softened.
Add the sliced collard greens to the pan and toss them with the other ingredients.
Sprinkle ground cumin, paprika, and turmeric over the collard greens. Season with salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed.
Reduce the heat to low, cover the pan, and let the collard greens simmer for about 15-20 minutes. This will allow the flavors to meld together and the collard greens to become tender.
Once the collard greens are cooked to your desired tenderness, remove the pan from heat.
Serve the Bari-Style Collard Greens (Mundiri) hot, accompanied by fresh lemon wedges for squeezing over the greens. The tangy citrus adds a refreshing touch to the dish.
This flavorful and nutritious dish is a staple in South Sudanese cuisine and is often served as a side dish with meat or vegetarian dishes. The ginger adds a unique and spicy flavor that pairs well with the earthy taste of the collard greens. This delicious and hearty South Sudan collard green dish will surely be a crowd-pleaser at your next gathering or special occasion.