- 1 bunch muboora (pumpkin leaves)
- 1 tsp salt
- 1 tsp bicarbonate of soda
- white sauce
As I’ve already said before and I’ll keep saying it… I love me some muboora 😀 (pumpkin leaves). This is definitely my favourite traditional vegetable. I enjoy it with tomatoes and onions, in peanut butter sauce and this here creamed version. The trick in preparing muboora is in ensuring that you wash it thoroughly to remove all the soil so it’s not gritty when you want to eat it. This will totally spoil your pumpkin leaves eating experience.
Resources/Equipment You Will Need
- Chopping board
- Sharp knife
- The ingredients you’ll need for this include 1 bunch muboora (pumpkin leaves); 1 tsp salt; 1 tsp bicarbonate of soda and white sauceWash your pumpkin leaves thoroughly. Peel off the silk starting from the stem as well as the middle vein on each leaf. We call this in Shona kufurura. Cut your leaves up into small strips.
- Put some water in the pot, add salt and soda. Bring to the boil.
- When the water has boiled, add the chopped pumpkin leaves. Boil for about 5 minutes, stirring occasionally.
- After 5 minutes, drain the water and pumpkin leaves using a colander. Do not rinse the pumpkin leaves after this (we don’t want to lose any nutrition)
- Prepare your white sauce. Learn how to do so by clicking HERE. I added ground black pepper and fresh cream to my sauce. I used 1:1 ratio, milk to fresh cream should you also wish to do so.
- Take the set aside cooked pumpkin leaves and add them to the prepared white sauce. Stir until mixed well.
- Close pot and allow to simmer on low heat for 5 minutes. Opening and stirring occasionally.
Pictorial Detailed Instructions
Pretty simple right? Go ahead and try this out if you haven’t already. Serve with piping hot sadza and your preferred meat (if you want some!). It still tastes great with sadza alone 🙂 Leave a comment below when you’ve tried it out.