African Wildlife & Environment Issue 79

FAUNA, FLORA & WILDLIFE

more sturdy lower amaranth stem used as the skewer when the 'wrap' is then cooked slowly on a fire. The burnt leaves give a smoky flavour and keep the juices in the meat.When the new leaves are about three weeks old, pick them young and tender to steam as a marogo or to add into a stew with 'Covo' - the popular bitter Kale leaves. The leaves take a minute to soften in the hot pot so always add them last when cooking. The young leaves can also be made into a very pleasant tea by adding two generous handfuls of amaranth leaves to one litre of boiling water. This amaranth tea is used to build immunity, as a natural antibiotic to fight malaria and viruses. It is also used as a treatment of a variety of ailments such as thrush, dysentery, mouth infections, coughs and to reduce acidity in the body. The cooled tea makes an excellent wash for skin rashes, graze wounds and even light burns as well as acne infected pimples and blackheads.

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