This dish from the Congo is made with pumpkin leaves, which are cooked with tomato until wilted. Try this dish as a side to a main meal, as a change from your regular cooked greens.
- 1 bunch pumpkin leaves
- 1 onion, chopped
- 2 tomatoes, chopped
- 120 ml water
- 1 cup peanuts, crushed to a powder
- 2 tbsp palm oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Clean the leaves by flicking them to remove any dust. Then holding the stem in one hand and strip the outer fibres down to the leaves. Chop the leaves into small pieces ready for cooking.
Place the chopped onion and tomato into a saucepan with the water then add the chopped pumpkin leaves, cover and steam until the leaves have wilted.
When reduced by half, add the powdered peanuts and palm oil and simmer for about 10 minutes.