COOKING: Pumpkin leaves with peanut butter sauce

TRADITIONAL food blogger and registered dietician Cordialis Chipo Msora-Kasago is putting Zimbabwean traditional food on the healthy food map with her blog – The African Pot Nutrition.

Muboora une dovi
Muboora une dovi

The United States of America based dietician says our traditional diet was recently listed among the healthiest in the world.
“African diets contain a wide variety of natural, wholesome foods seasoned with an array of healthy herbs and spices. Rather than follow western inspired diet philosophies, we need to be enjoying our own.”
The African Pot Nutrition blog is filled with many of her health tips and recipes from Zimbabwe. This week, we decided to take a classic dish that many families enjoy during the pumpkin season – muboora.
Ingredients:
One bunch of fresh, thoroughly washed and peeled off the thorny layer, pumpkin leaves (preferably pick the younger leaves as they are tender);
One quarter cup chopped tomatoes;
One to two tablespoons of peanut butter;
Half a cup of water;
Half a teaspoon of bicarbonate soda;
Salt to taste;
Peri-peri chilli (to taste).
How to cook:
1. Slice the pumpkin leaves into small strips.
2. In a small saucepan bring the water, bicarbonate of soda and salt to a boil.
3. Add the pumpkin leaves and tomatoes. Cover and allow to simmer. Stir occasionally.
4. After about 10 minutes, your pumpkin mixture will be reduced to about half and the leaf texture will be soft. If necessary, add more water and further simmer. Remove and put aside the vegetables when the mixture has a smooth taste and is not prickly. Save the remaining liquid.
5. Add the peanut butter to the remaining liquid in the pot and mix well to a paste.
6. Once the peanut butter mixture starts to bubble add the pumpkin leaves and mix well.
7. Add the peri-peri chilli at this time if you want to add a little heat to your dish.
8. Serve hot with sadza.
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