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.
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.
- 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.
Tried this recipe?Let us know how it was!