| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 10g | 1.5g | 9g |
| sugars | fibre | protein | salt |
| 4g | 2g | 2g | 0.4g |
When the aromas of Fried Purslane with Spices and Lemon waft through the kitchen, they carry with them a scent of comfort, familiarity, and culture. This vibrant combination is more than just a feast for your taste buds; it’s a culinary journey that ties together the mellowness of Southern cooking I grew up on, the bold spices common in West African cuisine, and the modern spin I love adding to my recipes.
The Allure of Flavors
What beguiles me about this particular recipe for Fried Purslane with Spices and Lemon is how the spices not only tantalize your palate, but they also give you a sneak peek into my heritage. It’s a delicious cocktail of cumin, coriander, paprika, turmeric, and black pepper that beautifully complements the delicate and slightly peppery taste of the purslane leaves. The squeeze of fresh lemon and the combination of mint and cilantro leaves amplify the flavor profile, striking the perfect balance between tangy and earthy.
Dishes to Complement
This flavorful dish is a great accompaniment to a grilled chicken or a traditional Jollof rice main course. It stands out on its own but subtly blends with other dishes, a testament to its versatility. Fried Purslane with Spices and Lemon also relishes in good company such as a tangy tzatziki sauce or a hearty chickpea salad.
A Healthy Fusion
But there’s more to this dish than just its delectable taste. Purslane is a superfood packed with Omega-3 fatty acids, vitamin A, vitamin C, some B-complex vitamins like riboflavin, niacin, and pyridoxine, and essential minerals including magnesium, calcium, potassium, and iron. It’s a powerhouse of nutrients from mother nature. And when you factor in the health benefits of spices like turmeric and garlic, it’s a meal that’s beneficial as much as it’s enjoyable.
Fried Purslane with Spices and Lemon is more than just a recipe to me. It’s a sensory experience that brings together all that I am – the warmth of the South, the spice of West Africa, and the pride of fusion. Enjoy this delightful journey with me!
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups purslane leaves, washed and drained
- 1 large lemon, juiced
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon fresh cilantro leaves, chopped
Method
Step One
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion until it becomes soft and translucent.
Step Two
Add the minced garlic to the pan and stir well. Continue to cook for another minute until the garlic is fragrant.
Step Three
Mix in the spices – ground cumin, ground coriander, smoked paprika, ground turmeric, ground black pepper and salt. Stir well to ensure the spices fully coat the onion and garlic.
Step Four
Add the purslane leaves to the pan. Stir them into the onion and spice mixture until they are thoroughly coated. Cook for 2 to 3 minutes until the leaves soften.
Step Five
Squeeze the juice of the large lemon over the purslane. Stir well to distribute the lemon juice throughout the pan. Cook for another 2 minutes allowing the flavors to meld.
Step Six
Remove the pan from the heat. Sprinkle the chopped fresh mint leaves and cilantro leaves over the purslane. Stir well to combine, allowing the heat of the dish to lightly wilt the herbs.
Step Seven
Serve the Fried Purslane with Spices and Lemon warm. Enjoy this unique, flavorful dish as a side or on its own.
