Tired of eating spinach and sukumawiki, why not try something different?
Different Kenyan locals call pumpkin leaves differently.
However, the plant has a lot of potential health benefits.
High in fiber and vitamins A and C, the plant promotes healthy skin, hair and eyes. Its Vitamin C and calcium help promote healthy bones and teeth while helping heal wounds.
Its leaves contain high iron which helps the muscles to store oxygen; improving muscle function.
It is recommended for females who have started their menstruation, as it helps in blood formation.
Pumpkin leaves are also believed to enhance lactation in nursing mothers, lower cholesterol and regulate blood sugar levels.
Ingredients
- 2 bunches of pumpkin leaves, peeled, washed and chopped roughly
- 1 medium onion chopped
- 2 medium fresh tomatoes chopped
- 1 teaspoon black pepper
- Cooking oil
- 1 teaspoon curry powder (optional)
- Salt to season
Preparation
Step 1
Thoroughly wash your pumpkin leaves, ensuring you have removed the leaves separately from the stalk.
Step 2
In a sufuria, place 1 cup of water and leave until it starts to boil then immediately add the pumpkin leaves and leave to cook for a minute or two. This helps to soften and remove the bitter taste some leaves may have. Some people may add milk.
Step 3
In a separate sufuria, add your oil, onions and tomatoes and stir in the mixing ingredients well.
Step 4
Add your leaves and season with salt and black pepper. Leave to cook for 20-25mins until leaves are soft and well-wilted.
Serve hot and enjoy with ‘Athola’(cooked roasted beef) and ugali.
