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Pumpkin Leaves with Peanut Butter

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:

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.

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