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+ servings

Muboora

Enjoy a classic African-style side dish, Muboora using just a few basic pantry staples and fresh pumpkin leaves. This pumpkin leaf soup is more of a gluten-free, vegan side dish that a true soup. Try it to explore the cuisine or to use that garden produce you never had a chance with.
Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish, Traditional
Cuisine African cuisine, diabetic friendly, gluten free, Medicinal, One pot
Servings 4 people

Equipment

  • frying pan
  • Cutting board
  • Knife

Ingredients
  

  • 15- 20 pumpkin leaves chopped fine
  • salt
  • 1/4 tsp baking soda

To saute together

  • 1 small onion chopped
  • 1 small Tomato chopped
  • 1 small green chilli
  • 2-3 cloves garlic
  • salt to taste

Instructions
 

  • Wash and prep the pumpkin leaves.
  • Finely chop the leaves.
  • Bring 4 cups of water to a boil.
  • Add the salt and baking soda. Then add the pumpkin leaves to blanch.
  • Once the leaves turn dark vibrant green, extract them out of the water.
  • Drain and keep aside.
    blanched pumpkin leaves
  • Chop and prep the tomato, onion, garlic, and chillies.
    prep for muboora
  • In a frying pan add the oil to heat on medium.
  • Add the garlic, onion and chillies and saute them well.
  • Add the tomatoes once the onions are translucent.
  • Saute till the tomatoes are mushy.
  • Add the blanched pumpkin leaves. Saute well together.
  • Cook this down for a couple more minutes.
    muboora
  • The Muboora is now ready to serve.
    pumpkin leaf soup
Keyword curry recipes, easy soup recipes, Pumpkin recipes
Tried this recipe?Let us know how it was!