RCI-VG.004.1072.001
Pumpkin Leaves with Peanuts
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Rinse the pumpkin leaves thoroughly under cold water and remove any tough stems, then chop the leaves into bite-sized pieces.
2
Heat the margarine in a large pot or heavy-bottomed pan over medium heat, then add the chopped onion and sauté until softened and translucent, about 3–4 minutes.
4 minutes
3
Add the chopped tomato to the pot and stir well, cooking for 2–3 minutes until the tomato begins to break down and release its juices.
3 minutes
4
Stir in the coarsely ground peanuts and mix thoroughly to combine with the onion and tomato base.
5
Add the chopped pumpkin leaves to the pot in batches, stirring continuously as they wilt and reduce in volume.
5 minutes
6
Pour in enough water (approximately 1–1½ cups) to create a sauce and prevent the mixture from sticking to the bottom of the pot.
7
Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 15–18 minutes until the leaves are tender and the sauce has thickened slightly.
17 minutes
8
Season with salt to taste, stirring well to distribute evenly throughout the dish.
9
Serve hot as a side dish or over rice, ensuring each portion includes both the pumpkin leaves and the peanut sauce.