But, I am getting my share of pumpkins during my Zim spring. As this prevalent crop just starts its growing season across the landscape on Shona farms throughout the country, I thought I’d share a new way to enjoy the pumpkin plant for all of you Americans charging towards the quickly upcoming Halloween season.
Cooking a foreign dish can be challenging when ingredients are hard to find. But this popular Shona dish is sure to be a breeze, as long as you have access to a pumpkin plant. Do give it a try! Meet Muboora:
We cut the leaves into smaller pieces that will cook faster. Fuel, whether it is a gas-top stove or wood fire (more common), is not abundant. Small pieces cook more efficiently.
We also chop one beautifully red tomato. The recipe does not require it, but if you have a small onion, it can be cooked in this recipe also... right before the tomatoes are cooked.
First we boil the pumpkin leaves in water.
Using the previous pot helps to save dish-washing supplies later. Here we throw the tomato in with a little olive oil.
We cook it down until it is slightly mushy. Yum! Smells good...
The cooked pumpkin leaves are mixed back into the pot. We stir and cook a teeny bit longer to blend the taste of the tomato into the leaves.
Salt and pepper to taste, and voila! Eat it with rice, sadza, or alone. This is delicious, uber-healthy muboora. Try it tonight!