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 mins
Cook Time 10 minutes mins
Course Side Dish, Traditional
Cuisine African cuisine, diabetic friendly, gluten free, Medicinal, One pot
frying pan
Cutting board
Knife
- 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
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.
Chop and prep the tomato, onion, garlic, and chillies.
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.
The Muboora is now ready to serve.
Keyword curry recipes, easy soup recipes, Pumpkin recipes