25 minutes
4 servings
PUMPKIN LEAVES
A nourishing dish rooted in tradition. Tender pumpkin leaves cooked down with tomatoes, onions, and peanuts. Served best with a hearty plate of sadza. This is home on a plate.
Ingredients
- 30 young, tender pumpkin leaves
- 1 small white onion, chopped
- 1 small tomato, diced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 Maggi cube
- 1 packet of Sazon seasoning
- ½ cup peanuts (roasted and lightly crushed)
- Optional: ¼ teaspoon baking soda (for tougher leaves)
Method
1. Prep the Pumpkin Leaves
Start by washing the leaves thoroughly under running water. To prepare them, peel off the stringy bark from each stem. This step is key to making the dish soft and enjoyable.
Once cleaned and peeled, chop the leaves into thin ribbons.
2. Boil the Leaves
Bring a pot of salted water to a boil. Add the chopped leaves and simmer on medium heat for about 8 minutes or until tender.
Optional: If the leaves are tough, add ¼ teaspoon baking soda to help soften them.
Once done, drain the water and set the leaves aside.
3. Sauté the Base
In a separate pan, heat 1 tablespoon of oil over medium heat.
Add chopped onions and cook for about 2 minutes until soft.
Add diced tomatoes, a pinch of salt and pepper, 1 Maggi cube, and 1 packet of Sazon.
Cook until the tomatoes break down and the mixture becomes saucy.
4. Add the Pumpkin Leaves
Add the drained pumpkin leaves into the tomato-onion base. Stir everything together until well combined.
Add the peanuts and let the mixture simmer for about 5 minutes so the flavors meld together.
SERVING TIPS
Pumpkin leaves are best enjoyed with fufu, but they also pair beautifully with rice. Keep it simple and let the richness of the greens shine on their own.
STORAGE
Store leftovers in an airtight container in the fridge. Best eaten within 2–3 days. Reheat gently on the stovetop for the best taste.
