m ((Minor) Code cleanup. Report a problem)
m (Directions: clean up)
Line 29: Line 29:
[[Category:Zambian Recipes]]
[[Category:Zambian Recipes]]
[[Category:Zambian Vegetarian]]
[[Category:Zambian Vegetarian]]
[[Category:Pumpkin leaves Recipes]]
[[Category:Pumpkin leaf Recipes]]
[[Category:Swiss chard Recipes]]
[[Category:Swiss chard Recipes]]
[[Category:Spinach Recipes]]
[[Category:Spinach Recipes]]

Revision as of 12:39, April 26, 2011


Choose pumpkin leaves that are young, yet fully developed, or substitute spinach, pigweed, kale,
Swiss chard or other greens. Serve with cabbage and tomato sauce or Nshimba
for a Zambian-style feast. May also serve with rice.


2 lb. (1 kg) pumpkin leaves (about 2 qt. or 2 l)
1 medium Onion, chopped
1 medium tomato, chopped
1 - 1½ cup peanuts (250 - 375 ml), coarsely ground with pestle or in blender
1 tbsp. margarine (15 ml) (optional)
½ tbsp. salt


Rinse well, devein, and chop the pumpkin leaves. Cook in 2 c water (500ml) 5 minutes.
Add Onion and tomato and simmer for about 5 minutes. Add peanuts and cook over low-medium heat
about 15 minutes. Stirring often to avoid sticking. Add more water if necessary. Just before serving,
drain any excess water and add margarine and salt.
- Substitute ¾ c. chunky Peanut butter (175ml) for ground peanuts.
- Use frozen greens instead of fresh.
Serves 5 - 6.

Community content is available under CC-BY-SA unless otherwise noted.