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Zimbabwe Muboora Recipe

Zimbabwe Muboora Recipe

5 from 1 vote
It is a nutritious and flavorful meal made with leafy vegetables, peanuts, and spices. The dish is simple to prepare and holds cultural significance in the region.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 Servings
Course: Side Dish, Vegan
Cuisine: Zimbabwe
Calories: 37
Ingredients Equipment Method Notes

Ingredients
  

  • 30 pumpkin leaves
  • 1 onion chopped
  • 1 tomato diced
  • Salt and pepper to taste
  • 1 tbsp vegetable oil
  • 2 tbsp cream fresh

Equipment

  • Large pan
  • Lid for the pan
  • Mixing spoon

Method
 

Wash the pumpkin leaves thoroughly under running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
  1. a. Fill a large bowl with water.
  2. b. Immerse the pumpkin leaves in the water.
  3. c. Swirl the leaves around to dislodge any dirt.
  4. d. Remove the leaves from the water and place them on a kitchen towel.
Finely chop the onion and dice the tomato.
  1. a. Peel and cut the onion in half.
  2. b. Slice the onion into small pieces.
  3. c. Wash the tomato and remove the stem.
  4. d. Cut the tomato into small cubes.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.
  1. a. Adjust the heat to medium.
  2. b. Pour the vegetable oil into the pan.
  3. c. Add the chopped onions to the pan.
  4. d. Stir the onions occasionally to prevent burning.
Once the onions are soft, add the diced tomatoes to the pan. Season with salt and pepper to taste. Cook until the tomatoes turn tender and release their juices.
  1. a. Mix the tomatoes with the onions.
  2. b. Sprinkle salt and pepper over the mixture.
  3. c. Stir the ingredients to ensure even seasoning.
  4. d. Allow the tomatoes to simmer until they become soft and juicy.
Add the washed pumpkin leaves to the pan and stir them gently to combine with the onion and tomato mixture. Cover the pan with a lid and let the leaves cook down for about 10 minutes, or until they wilt and become tender.
  1. a. Place the pumpkin leaves into the pan.
  2. b. Stir the leaves to coat them with the mixture.
  3. c. Cover the pan with a lid to trap steam and heat.
  4. d. Check the leaves occasionally to monitor their wilting progress.
Pour the fresh cream over the cooked pumpkin leaves and stir well to distribute it evenly. Let the Muboora simmer for an additional 5 minutes, allowing the flavors to meld together.
  1. a. Pour the fresh cream over the leaves.
  2. b. Stir the cream into the mixture.
  3. c. Reduce the heat to low.
  4. d. Allow the dish to simmer gently, allowing the cream to infuse its taste.

Notes

Use fresh vegetables for better taste
Adjust seasoning to personal preference
Add a splash of lemon juice for tanginess
Experiment with different leafy greens
Garnish with chopped peanuts for extra crunch