- 1 bunch muboora (pumpkin leaves)
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 4 tbsp pure vegetable oil
- 500 ml boiling water
- 2 tomatoes (chopped)
- 1/2 onion (chopped)
- With your muboora (pumpkin leaves) (1 bunch), tomatoes (2 tomatoes, chopped) and onions (1/2 onion, chopped) ready, begin washing your muboora (pumpkin leaves). Give them a thorough wash until you’re satisfied that it’s clean 😀 (I did this 4 times just to be sure! 😀 ) Break of part of the stem and pull of the silk from the pumpkin leaves. Do this one leaf at a time. In Shona we call this kufurura.
- After kufurura, cut your pumpkin leaves up. Put some water (500 ml boiling water) in a pot and add bicarbonate of soda (1 tsp). Close the pot and bring the water to a boil.
- Add your cut up pumpkin leaves to the boiling water and close the pot. Bring to the boil for 5 minutes, stirring occasionally in between. After 5 minutes drain your pumpkin leaves in a colander.
- Give your pot a quick rinse (do not rinse the pumpkin leaves) then return the pumpkin leaves to the pot. Add cooking oil (4 tbsp), salt (1 tsp), onions and tomatoes. Stir, reduce heat, close pot and let simmer until tomatoes and onions are cooked through (about 10 minutes).
- Your pumpkin leaves are done. Serve with sadza (pap) and your favourite relish or just as is. Enjoy!
Pictorial Detailed Instructions
You just gotta love muboora! The nutrition that comes with this dish is a welcome added bonus. It’s rich in iron and folic acid which are important for many things in our bodies including formation of red blood cells which transport oxygen to the rest of the body.