Muboora ne Dovi
Pumpkin Leaves with Peanut Butter
Muboora ne Dovi is a traditional Zimbabwean dish featuring tender pumpkin leaves simmered in a rich, creamy peanut butter sauce. It's a nutritious and flavorful vegetable relish, often served as a side dish with sadza (a stiff maize porridge), but also enjoyed on its own.
🧂 Ingredients
- 500 g Pumpkin leaves(fresh, washed, tough stems removed, and finely shredded)
- 250 ml Water
- 1 tsp Bicarbonate of soda
- 1 tsp Salt(or to taste)
- 4 heaped tbsp Peanut butter(smooth, unsweetened)
- 1 medium Onion(finely chopped)
- 2 medium Tomatoes(chopped)
- 2 cloves Garlic(minced)
- 1 tsp Curry powder(optional, for added flavor)
👨🍳 Instructions
- 1
In a pot, bring 250ml of water to a boil with the bicarbonate of soda and salt. Add the shredded pumpkin leaves and boil for 5-7 minutes until tender and wilted.
- 2
Drain the excess water from the pumpkin leaves, leaving a small amount at the bottom of the pot.
- 3
Add the chopped tomatoes, finely chopped onion, and minced garlic to the pot with the pumpkin leaves. Cook for about 5 minutes until the tomatoes have softened.
- 4
Stir in the peanut butter and curry powder (if using). Mix well until the peanut butter is fully incorporated and forms a creamy sauce.
- 5
Allow the mixture to simmer on low heat for another 5-10 minutes, stirring occasionally, to allow the flavors to meld and the peanut butter to cook through. Do not overcook, as this can diminish the nutrients from the peanut butter.
- 6
Taste and adjust seasoning if necessary. Serve hot with sadza or as a side dish.
💡 Pro Tips
- ✓Ensure the pumpkin leaves are young and tender for the best texture.
- ✓The bicarbonate of soda helps to tenderize the leaves and retain their green color.
- ✓For a richer flavor, you can add a tablespoon of cooking oil or butter before adding the peanut butter.
- ✓If using unsweetened peanut butter, you might want to add a pinch of sugar if you prefer a slightly sweeter taste, though traditionally it is not sweetened.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include adding a small amount of fresh cream for extra richness.
- Can be made with other leafy greens like spinach or collard greens if pumpkin leaves are unavailable.