Bwiro

Instructions

1. Cut the Chinese cabbage into fine strips and slice the onion.
2. Heat the coconut oil in a large saucepan and sauté the onion for 4 minutes over medium heat.
3. Add the cabbage and stir until it wilts, about 5 minutes.
4. Pour in the coconut milk, add the knotted pandanus leaves and the salt.
5. Cover and simmer over low heat for 15 minutes, until the cabbage is very tender.
6. Remove the pandanus leaves, add pepper and serve hot.