Today’s Healthy Dish: MUBOORA UNEDOVI

Recipe by Princess Tafadzwa

From a post I did in 2011, you will know I love muboora (pumpkin leaves), I could eat it everyday and I will be fine. The last time I made it with just cooking oil. You can make it in three ways I know, with cooking oil, fresh cream or in peanut butter sauce.  I love it either way. Here is how you would cook it with peanut butter sauce, well at least this is how I do it.

Ingredients

30 pumpkin leaves (see here on how you prepare them)

baking soda(optional)

1 small diced onion

1 small diced tomato

salt and pepper to taste

red pepper flakes

1 tbsp olive oil

1 tbsp peanut butter

Method

• Cut the pumpkin leaves into ribbons, both my grandmothers do not even both with a knife they just tear the leaves. The little squash and pumpkin blossoms make it taste even better so do not throw them out.
• Bring to boil 1 cup salted water. If your pumpkin leaves are old and tough, add a teaspoon full of baking soda. Add the pumpkin leaves to the pot.
• Let it simmer for 5 minutes. Remove from the heat and transfer to a colander and let the water drain.
• Saute the onion and tomato in the olive oil, using the pot emptied above.
• Add the peanut butter and stir. Add a 1/4 cup of water and the red pepper flakes or chilli. Reduce heat and simmer for about five minutes.
• Add back the pumpkin leaves to the pot and stir.
• Let the pot simmer on low heat for about three minutes or so. Make sure that the heat is not too much otherwise it will burn.
• Serve with Sadza or Rice.

 

(Source: https://www.princesstafadzwa.com/muboora-unedovi/ )