Dodo is from the amaranth plant family; in the UGANDA these tend to be ornamental plants or weeds but, in many parts of the world a tasty/edible species is cultivated as part of the local diet. It’s quite common in Ugandan cuisine and usually served on a bed or rice as an accompaniment to main proteins like beans or meat. Dodo is extremely nutritious containing: vitamin A, vitamin C, folate, calcium, iron, potassium, and protein!
On my way home from the market I ran into my neighbors, Rolyn and Winnie, who were excited to see that I was trying to prepare dodo for dinner. Not really having any idea what I was doing, I started to wash it and remove the leaves from the stems. Just as I was throwing some of stems away, Winni came over to check on me. She was kind enough to explain that you can eat the stems and, in fact, leaving them on makes it easier to bunch it together to cut. She took over cutting while I threw onions into a pan to sauté. After the onions had cooked a little, I tossed in the tomatoes, carrots and bell peppers all at once. Winni laughed at me, “is that how you cook those? For us, we cook the onions first, then add the bell peppers and carrots and finally the tomatoes so they all get ready together.” We laughed at my mistake…and I willed the bell peppers and carrots to cook a little faster so that they would all be ready at the same time.
I added some cumin and turmeric, because after living in India for over a year I have it ingrained in my head that it’s not a proper dish without these. And Winni reminded me to toss in some salt. In the middle of cooking we lost power and my little electric burner shut off. I covered the pan and let the dodo simmer for a while longer and luckily, by the time the burner stopped giving off heat it was ready to eat. I think we were all a little surprised at how good it turned out to be!
Dodo is delicious!! It has a somewhat bitter taste, which is reduced by cooking it, and is almost like a combination of swiss chard (in texture) and dandelion greens (in taste). I’m thrilled to know how to cook it now and to have some leafy greens back in my life.
it can build your body stability
|Principle||Nutrient Value||Percentage of RDA|
|Total Fat||0.33 g||1.5%|
|Dietary Fiber||2.2 g||6%|
|Pantothenic acid||0.065 mg||1%|
|Vitamin A||2917 IU||97%|
|Vitamin C||43.3 mg||70.5%|
|Vitamin K||1140 µg||950%|