For greens, wash the greens thoroughly and, while still whole, blanch for a few seconds in boiling water. Let cool and then cut into strips.

Cut the garlic and ginger into very small pieces and suet in the oil.

Add the chopped tomatoes and okra and cook until the tomatoes break down.

Deglace with the rosemary concentrate and add the cocoa. Let cook until it is a thick liquid.

Add the salt, spices and herbs (minus sugar and citric acid or lemon).

After you have a very thick liquid, take out the bay leaves, chop the almonds very finely and add to the sauce together with the greens. Cook until greens are tender.

Taste and then use the citric acid/lemon and sugar to round out the flavours. They are optional.

For the stir-fry, cut the onions and hoho into strips.

Fry them in the oil for a bit then add the mbaazi and season with salt.

Add a little water to avoid sticking and keep stirring until it is hot.

Serve with brown ugali.