Description:
Mkhwani (Malawi) Chibwabwa (Zambia) and Mumhodzi/Muboora (Zimbabwe)
This is a very popular vegetable relish in Malawi, Zambia and Zimbabwe. Pumpkin leaves can be cooked in various ways. You can have them fresh or dried depending on the season.
Pumpkin leaves are dried for use during the dry winter months when vegetables are hard to come by in rural areas. Pumpkin leaves are considered to be high in essential vitamins such as iron, folate, vitamin A, C and many others, all of which strengthen the immune system.
Fresh or dried leaves can be prepared with peanut butter or raw groundnut powder or with oil.
Prep Time: 30 min
Total Time: 30 mins
Servings: 1 person
Cooking method: Boil, Fry
Cuisine: Southern Africa
Ingredients:
- (2 bunches de-veined pumpkin leaves (2 cups if dried))
- (2 medium tomatoes)
- (½ cup chopped shallots)
- (1 tablespoon butter or olive oil)
- (2 tablespoons fresh cream)
- (½ teaspoon bicarbonate of soda)
- (½ cup water)
- (Salt to taste)
- (Chilli (optional))
Instructions:
Directions:
PUMPKIN LEAVES WITH PEANUT BUTTER
Zimbabwean Method:
1. Instead of butter or oil you add about 125 ml peanut butter.
2. Do not use shallots in the peanut butter recipe.
3. Let it simmer for 10 minutes on low heat to ensure that the peanut butter is cooked.
Malawi and Zambian method:
1. Instead of butter or oil you add 1/2 cup raw grounded nuts.
2. ½ teaspoon bicarbonate of soda.
3. Do not use shallots in the peanut butter recipe.
4. Let it simmer for 5 minutes or more on low heat to ensure that the groundnuts are cooked.
Cooking tip
Do not cover the pot after simmering your vegetables. This helps to maintain their green colour.
Adding a bit of soda makes the pumpkin leaves taste great, but can take away some nutrients.
