Might I add, I HATE ndengu with a passion. It was something my mother and I had in common. We swore we would never eat ndengu again. But I find that some of the clients I cook for enjoy it and so I find ways to make it so it doesn't taste like it did when I was growing up. There's nothing a little curry combination and coconut cream can't perfect. So there was my protein. I added some of the red peppers at the end to give it a flavourful boost. The peppers look like scotch bonnet but are smaller and dont have the hot kick. They do have the same flavour though and that's what I was after. Ended up popping some into the salad as well. I had no idea you could use beet leaves at all. But I suppose there are many leaves you could use that we don't. I always opt to make a broth from leaves as opposed to eating them raw or even juicing them (we'll get into that another day). So I used the lettuce and beet leaves then added tomato and ginger to the salad. I used the onion to make the curry then I complimentd the meal with pumkin chapati's whose recipe I will share soon. Food from the soil, feeds the soul. Remember that. Till we see you again, stay healthy and be kind.