Pumpkin Leaves Recipe
(A recipe of pumpkin leaves from either frozen or fresh)
- 500g pumpkin leaves
- Milk or water (100ml)
- ½ teaspoon of salt
- ¼ of a level teaspoon of Bicarbonate of soda
- 100g chopped tomatoes
- 75ml double or single cream
- 20 ml cooking oil or a tablespoon of margarine/butter
- You can also use about two tablespoons of peanut butter instead of cream
Wash the leaves thoroughly, preferably under a running tap then peel away the fibrous part of the leaf veins.
Cut the leaves into relatively small pieces (skip this process if you’re cooking from frozen).
Put chopped tomatoes, cooking oil, fresh cream into pot. You might need to add about 100 ml of either water or fresh milk. Add salt and soda, then the pumpkin leaves.
Allow to boil gently for about ten to fifteen minutes, stirring in between. The sauce should be smooth and thick.
Serve the vegetables hot as a relish with nsima / sadza / isitshwala, thick porridge made of maize meal, rice or meat.