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.