🧂 食材
- 1 large bundle Pumpkin leaves (Chibwabwa)(washed thoroughly and chopped)
- 2 cups Water
- 1 tsp Salt(to taste)
- 1 tsp Bicarbonate of soda(optional, helps tenderize)
- 1 medium Onion(chopped)
- 1 small Tomatoes(chopped)
- 0.5 cup Pounded groundnuts (peanuts)
- 1 tbsp Vegetable oil
👨🍳 步驟
- 1
In a pot, combine the chopped pumpkin leaves with 2 cups of water, salt, and bicarbonate of soda (if using). Bring to a boil.
- 2
Cover the pot and let the pumpkin leaves boil for about 10-15 minutes, or until they are tender.
- 3
While the leaves are boiling, heat vegetable oil in a separate small pan. Add the chopped onion and sauté until softened.
- 4
Add the chopped tomatoes to the sautéed onions and cook for another 5 minutes until they soften.
- 5
Stir the pounded groundnuts into the onion and tomato mixture. Add a little water if needed to create a smooth paste.
- 6
Once the pumpkin leaves are tender, drain any excess water, leaving just a little in the pot. Add the groundnut mixture to the pot with the pumpkin leaves.
- 7
Stir everything together well. Cover and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- 8
Adjust salt to taste. Serve hot, traditionally with nshima.
💡 專業提示
- ✓Ensure pumpkin leaves are washed very thoroughly to remove any soil.
- ✓If you can't find pounded groundnuts, you can use smooth peanut butter, but adjust the consistency with water.
- ✓The bicarbonate of soda is optional but helps to tenderize the leaves and reduce their natural sliminess.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Some variations include adding a pinch of chili for a bit of heat.
- This dish can also be made with other leafy greens like spinach or rape.