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
2 lb. (1 kg) pumpkin leaves (about 2 qt. or 2 l)
1 medium onion, chopped
1 medium tomato, chopped
1 - 1½ cup peanuts (250 - 375 ml), coarsely ground with pestle or in blender
1 tbsp. margarine (15 ml) (optional)
½ 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.
§ Substitute ¾ 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]