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Empress Akweka's Zulu vegies


  • Heat a little oil in a wok (or large heavy-bottomed pot) and gently cook the carrots, onion, celery and potato together with the garlic, ginger and seasonings until a little soft.
  • Add about 1 cup stock and a good slurp of vinegar. Stir and cook until the vegies are very tender.
  • Then add the spinach, a handful at a time, and cook down to wilt, stirring between each addition. Taste for seasoning.
  • Serve the vegies sprinkled with the chilli (and a little cider vinegar if needed) as part of a banquet or as is.


  • vegetable oil
  • 2 medium carrots, diced
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 large potato, diced
  • 2 large garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • sea salt & freshly ground pepper
  • 1-2 cups vegetable stock
  • cider vinegar
  • 3 good handfuls baby spinach leaves, washed well
  • 2-3 long red chillies, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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