Muboora (Zimbabwean Pumpkin Leaves Stew)

• 1 bunch of fresh pumpkin leaves (muboora)
• 1 medium-sized onion, finely chopped
• 2–3 cloves of garlic, minced
• 2–3 ripe tomatoes, chopped
• 1 cup peanut butter
• 2–3 tablespoons vegetable oil
• 1 teaspoon curry powder (optional)
• Salt to taste
• Pepper to taste
• Water for cooking

Ingredients for 3 servings (820 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Wash the pumpkin leaves thoroughly and remove any tough stems or veins. Chop the leaves into small pieces and set them aside.

2. 2

   Heat the vegetable oil in the large pot over medium heat. Add the onions and garlic. Sauté until they become translucent and fragrant.

   Stovetop
3. 3

   Add the tomatoes and curry powder to the pot. Cook until the tomatoes break down and form a thick sauce, stirring occasionally.

4. 4

   Reduce the heat to low. Gradually spoon in the peanut butter, stirring continuously. Continue stirring until the peanut butter is well blended with the tomato sauce. This should create a creamy, thick mixture.

5. 5

   Start adding the chopped pumpkin leaves to the pot in batches. Stir and allow each batch to wilt and mix with the sauce before adding more. Continue this process until all the pumpkin leaves are in the pot.

6. 6

   Pour in enough water to cover the mixture, making it into a stew-like consistency. Season with salt and pepper to taste. Stir everything together, ensuring the leaves are submerged.

7. 7

   Cover the pot and let the muboora simmer on low heat for about 20–30 minutes. Stir occasionally and check for desired tenderness of the pumpkin leaves. Add more water if necessary to maintain the desired consistency.

   Stovetop
8. 8

   Once the pumpkin leaves are tender and the flavors are well blended, your muboora is ready to be served.