Pumpkin Leaves with Groundnut Sauce

Chibwabwa

Ingredients7

• fresh pumpkin leaves500 g
• roasted groundnut flour150 g
• onion1
• tomato2
• vegetable oil2 tbsp
• salt1 tsp
• water400 ml

Method

1. Wash the pumpkin leaves thoroughly, strip the tough stems, and chop the leaves finely.
2. Chop the onion and dice the tomatoes.
3. Heat the oil in a pot, add the onion, and cook until soft, then add the tomatoes and cook until they break down.
4. Stir in the chopped pumpkin leaves with a splash of water, cover, and simmer until the leaves are tender, about 15 minutes.
5. Mix the groundnut flour with the remaining water to make a smooth paste, then stir it into the pot.
6. Season with salt and simmer, stirring often, until the sauce thickens and the oil begins to separate, about 10 minutes.
7. Serve hot with nshima or another stiff maize porridge.