First, pluck the Béwolé leaves from the stems, roughly chop them, and wash them thoroughly. Bring a pot of water to a boil with a little salt, add the chopped Béwolé leaves and about 1 teaspoon of baking soda to preserve the green color. Cook the leaves for about 10 minutes until soft, then drain them in a colander and immediately rinse them with cold water. Squeeze out the excess water from the leaves and set them aside.
Those using ready-to-cook Béwolé (available in many Afro shops) simply need to rinse the vegetables with fresh cold water after thawing and then squeeze them thoroughly.
Heat the oil in a pan or large pot, then fry the chopped onions and crushed garlic cloves until translucent. Optionally, add the manjanga and fry for about 1 minute.
Add the halved Roma tomatoes and fry for another 5 minutes, until the tomatoes begin to break down. If desired, add 1 teaspoon of Magic Sauce, 1 to 2 fresh chilies, and 2 tablespoons of pre-cooked, chopped tomatoes, and stir well. Now add the prepared Béwolé leaves, mix thoroughly, and simmer for another 5 minutes over medium heat. Finally, season to taste and serve with your choice of side dish and enjoy.
