The Sunday Mail
MUBOORA (pumpkin leaves) has got to be my all-time favourite leafy green vegetable. I just love the dish! I enjoy the tomatoes and onions version.
The dovi variety (when it is in peanut butter sauce) and in fresh cream or white sauce is also delish! Below is my favourite recipe for preparing the dish.
◆ One bunch muboora (pumpkin leaves);
◆ One teaspoon bicarbonate of soda;
◆ One teaspoon salt;
◆ Four tablespoons pure vegetable oil;
◆ 500ml boiling water;
◆ Two tomatoes (chopped);
◆ Half onion (chopped).
- With your muboora (pumpkin leaves) (one bunch), tomatoes (two tomatoes, chopped) and onions (half onion, chopped) ready, begin washing your muboora (pumpkin leaves). Give them a through wash until you are satisfied that they are clean (I did so four times just to be sure they are clean). Break of part of the stem and pull of the silk from the pumpkin leaves. Do this one leaf at a time.
- After kufurura (peeling), cut your pumpkin leaves up. Put some water (500 ml boiling water) in a pot and add bicarbonate of soda (one teaspoon). Close the pot and bring the water to a boil.
- Add your cut up pumpkin leaves to the boiling water and close the pot. Bring to the boil for five minutes, stirring occasionally in between. After five minutes, drain your pumpkin leaves in a colander.
- Give your pot a quick rinse (do not rinse the pumpkin leaves) then return the pumpkin leaves to the pot. Add cooking oil (four tablespoons), salt (one teaspoon), onions and tomatoes. Stir, reduce heat, close pot and let simmer until tomatoes and onions are cooked through (about 10 minutes).
- Your pumpkin leaves are done. Serve with sadza and your favourite relish or just as is. Enjoy!
It is important to give muboora a thorough wash before cooking as it usually has quite a bit of mud/soil on its leaves. — zimbokitchen