Muranga Fai Mashuni ( Tuna and Morainga leaves Sambal)


The Morainga tree in our yard has been there forever.  As a child I was literally forced to eat the leaves, which I hated back then, as most kids do.
 It would be served raw  with rice or into an omelette. Or we would be made to sit and pick each leaf ( the most annoying task), no stems mind you , to make Theli fai, the leaves are deep fried and mixed with fried dried chillies and tuna chips and served as a condiment with rice and curries.
 But as you grow older your tastes buds change right? and you realize the disgusting leaves you were fed as a child is actually now considered a superfood around the world and its grown in the back yard.


So lately I started to head into the yard and pick  a branch or two of the morainga tree and started to incorporate them into my daily dishes. The boys how ever enjoy them in their rice( unlike me when I was their age),  and in omelettes. I  started to use it to make this mashuni, which is  like a salad of sorts of onions, limes  smoked or canned tuna and coconut. 

Recipe: Morainga Fai Mashuni 

1 1/2 can tuna or 1 fillet smoked tuna, thinly sliced
1/4 cup grated coconut
1 small onion, thinly sliced
1-2 chillies, thinly sliced ( more if you like it hotter)
Juice of 1 lime
salt

First, bring a small pan of lightly salted water to boil, once it starts to boil add the moranga leaves and blanch for 1-2 minutes. Remove and  plunge into cold water to stop it from cooking any further. Do not cook for more than  that or all the nutrients will disappear. 

Place the onions in a bowl  along with lime juice and a pinch of salt. Squish with your fingers till the onions go soft.  Add the chillies and the tuna and mix well till all is mixed in  and mashed up.

 Finally add the the  moranga leaves and the coconut  and mix gently. 

Taste , adjust salt and add more lime juice if needed. 

 Enjoy with some freshly made roshi.

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