Gongura

Similar in looks to their notorious sibling, marijuana, but with none of marijuana’s seductive qualities, gongura leaves are dark green, with a reddish-brown tint on the edges. The leaves are often cut into thin strips and simmered with legumes, meats, and fish. The leaves are very tart and provide curries with an acidic balance. If you can’t locate fresh gongura, use fresh sorrel or spinach leaves and add ¼ teaspoon tamarind paste or concentrate (or 1 tablespoon fresh lime juice) to each 8 ounces of greens.