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 stewed beef and Nshimba for a Zambian-style feast. May also serve with rice.

2 lb. (1 kg) pumpkin leaves (about 2 qt. or 2 l)

1 medium onion, chopped

1 medium tomato, chopped

1 - 1 cup peanuts (250 - 375 ml), coarsely ground with pestle or in blender

1 tbsp. margarine (15 ml) (optional)

tbsp. salt

 

Rinse well, devein, and chop the pumpkin leaves. Cook in 2 c water (500ml) 5 minutes. Add onion and tomato and simmer for about 5 minutes. Add peanuts and cook over low-medium heat about 15 minutes. Stirring often to avoid sticking. Add more water if necessary. Just before serving, drain any excess water and add margarine and salt.

Options:

         Substitute c. chunky peanut butter (175ml) for ground peanuts.

         Use frozen greens instead of fresh.

Serves 5 - 6.

 

country : Zambia

course : vegan dish

 

source : Extending the Table / Joetta
Schlabach, through
Patty McDuffy [IRE_tag]