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amaranth leaves stew in white bowl

Amaranth leaves (biteku teku) stew recipe

  • Author: Magali Mutombo
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 6 1x
  • Category: Side dish
  • Method: Boiling
  • Cuisine: African
  • Diet: Vegan


The best stew for any season. This recipe works best with fresh leaves.




  • 2 pounds of amaranth leaves (chopped)
  • 15 greens onions (chopped)
  • 1 onion (chopped)
  • 1 medium tomato (chopped)
  • ½ cup of mint leaves (chopped)
  • ½ yellow pepper (chopped)
  • 1 yellow habanero pepper
  • ½ cup of palm oil
  • ½ tsp of salt
  • 2 cups of water


  1. Start chopping thinly the amaranth from where the leaves start. Discard the big stem. (photo)
  2. Wash them thoroughly in a colander
  3. Put the leaves in a sauce pan first. Keep in mind that they will wilt as they are cooking.
  4. Add the water and put it on medium high on the stove.
  5. Add the onion, green onions, tomato, mint leaves, habanero pepper, palm oil, salt. (photo)
  6. Do not stir at first
  7. After 5 min, mix everything well.
  8. Let it boil for 20-25 min. 
  9. The leaves should be tender and wilted. 


Add a little bit of water if you see that is very little water left. The leaves should not have water covering them.