malvernmugadzikwa
PUMPKIN LEAVES (muboora) are my all-time favourite leafy green vegetable. I simply adore this dish. I particularly enjoy the tomato and onion version, while the dovi variety (simmered in peanut butter) and the creamy variations (with fresh cream or white sauce) are equally delectable.
Below is one of my cherished recipes for preparing this delightful dish.
Ingredients
One bunch pumpkin leaves;
One teaspoon bicarbonate of soda;
One teaspoon salt;
Four tablespoons pure vegetable oil;
500ml boiling water;
Two tomatoes, chopped;
Half an onion, chopped;
Method
- Gather your ingredients: One bunch of pumpkin leaves, two chopped tomatoes and half chopped onion. Begin by thoroughly washing the pumpkin leaves four times to ensure they are clean. Remove the tough stems and any remaining silk from each leaf.
- Blanch the pumpkin leaves: Add 500ml of water and one teaspoon of bicarbonate of soda to a pot.
Bring to a boil, then add the cut-up pumpkin leaves. Cover and simmer for five minutes, stirring occasionally. Allow the blanched leaves to drain completely in a colander.
- Sauté the pumpkin leaves: Rinse the pot quickly (do not rinse the leaves).
Return the leaves to the pot and add four tablespoons of cooking oil, one teaspoon of salt, the chopped onions and the chopped tomatoes. Stir, reduce heat, cover and simmer for approximately 10 minutes or until the tomatoes and onions are cooked through.
- Serve and enjoy: Your pumpkin leaves are now ready to be savoured!
Serve hot with sadza and your favourite relish or enjoy it on its own.
Cook’s note: It is crucial to thoroughly wash the pumpkin leaves before cooking as they typically contain a significant amount of mud or soil. — zimbokitchen
Online Reporter