Author Mary Anne Mohanraj joined Sunday Brunch to share her recipe for kale sambol.
“For this preparation, kale is chopped small and tenderized with lime juice. When mixed with the coconut, tomatoes, sugar, and salt, the result is a tasty and addictive sambol that has become an essential component to many of our meals — if I make a meat curry now, I almost always make kale sambol to accompany it, and will often eat more sambol than curry. I’d have it with a little rice, but Kevin likes to just have beef curry and kale sambol together in a bowl, or with steak on a plate, which is also delicious.”
1 bunch kale, leaves stripped off (stems discarded)
1 medium onion, minced
1 cup shredded unsweetened coconut
1-2 cups cherry tomatoes, chopped
Juice of 2 small limes (about 2-3 TBL)
1-2 TBL sugar
1 tsp fine salt
1. Pulse kale in food processor until completely shredded into small bits.
2. Add onion, coconut, tomato, lime juice, sugar, salt. Mix thoroughly.
Can be served immediately, but best if allowed to sit and blend for an hour or so. Will keep in fridge for a good week—refresh with a little extra lime juice as needed.