Pumpkin Leaves in Peanut Sauce
Popular African Dish, Suitable as Vegetarian Pasta Sauce
Oct 17, 2008
This dish is traditionally served as a relish for sadza, a thick maize meal porridge known by various names in southern Africa.
A specialty greengrocer may stock pumpkin leaves, but it is best to get them straight from the pumpkin patch. Pumpkin is easy to grow. A few plants in the garden can supply green leaves and pumpkins throughout the year.
It is important to choose young, soft leaves that become tender on simmering. Some recipes call for the use of bicarbonate of soda which helps to break down harder leaves, but destroys some of the nutrients in the vegetable. In addition it increases the sodium content in the dish. Soft leaves can be cooked successfully without using bicarbonate of soda. The recipe gives instructions on how to prepare pumpkin leaves for cooking.
Pumpkin Leaves in Peanut Butter Sauce Recipe
(Makes 3 to 4 servings)
Ingredients:
- 1/4 kg (1/2 lb) young, soft pumpkin leaves
- 2 tablespoons (25 ml) smooth peanut butter
- curry powder, or similar seasoning, to taste
- 1/2 teaspoon salt
- a little water
- 1 medium-sized tomato, sliced
- 1 small onion, finely chopped
Method:
- Wash the pumpkin leaves thoroughly in cold water, preferably under a running tap. Let them drip dry.
- Remove the threads from the leaves by breaking off a piece of the stem and pulling the strings down the leaf.
- Slice the leaves fairly thinly.
- Place pumpkin leaves and onion in an enameled or seasoned iron saucepan, on moderate heat.. Do not add water at the beginning.
- Cover pot with lid and do not open for about 5 minutes, until the leaves begin to steam or they will go hard. The vegetables will usually cook in water left over from washing. However, watch carefully and add a little water if necessary.
- Simmer for about 10 minutes or until leaves are tender. Add the tomato, turn and leave for another 5 minutes.
- Add the peanut butter and stir until it has all dissolved and properly mixed with the vegetables.
- Season and simmer for 5 more minutes. Keeping checking so that the sauce does not stick to the bottom of the saucepan and burn. The water should be reduced to give a nice thick paste.
- Serve hot with sadza or on freshly boiled pasta.
Variations
- 1 tablespoon cooking oil can be used instead of peanut butter.
- Cut up young pumpkin flowers and, or small, chopped immature fruit can be cooked with the leaves. Male flowers are used for this and the female ones left to develop into fruit.
- Instead of using oil or peanut butter, add a little milk or cream to the cooked pumpkin leaves. Heat through gently.
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