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How To Prepare Delicious Pumpkin Leaves Mixed With Coconut Milk

Pumpkin leaves is one of the traditional vegetables to eat. Today let's learn how to prepare delicious pumpkin leaves.

Ingredients;

  1. bunches pumpkin leaves
  2. 2 large onions
  3. 2-3 large tomatoes
  4. 3-4 cloves garlic
  5. 3-5 table spoonful cooking oil
  6. to taste Salt
  7. 1 Chilli (optional)
  8. 100 mls coconut milk / Tui la Nazi (optional)
  9. 3-5 tablespoons Munyu Mukereka (Musherekha)
  10. N.B. the Munyu depends on how bitter it is. Be careful with it


The procedure to follow;

  1. At the tip of the stem, break it a little and Pull through to the entire leaf and continue to do this until most thorny or prickly skin has been stripped. When done peeling the from the stem, turn to the leaf and peel the fibers directly from the start of the leaf, where the stem and the leaf joins. (I hope you get the point see the photo below). You will notice that the top (stem) and leaf is smoother with significantly less "pricky".
  2. Wash the vegetable, strain them and cut into small sizes. Put them in a cooking pot, add Munyu Mukereka and let it boil till soft. (If the vegetables is soft from the young leaves, you don't need to boil, fry directly)
  3. Put the Sufuria on to the fire to heat, add the cooking oil. Add the onions, cook till soft. Add garlic and keep mixing till slightly brown. Add tomatoes and cook them till gravy like, add salt.
  4. When the tomatoes are well cooked, add the vegetables, add Munyu, mix them in, cover and cook them until they are soft and dry (no soup) taking care that they don't burn. Then add the coconut milk and cook for 3 - 4 minutes. Remove from fire. Simmer and Serve hot (with Ugali). Enjoy😘😘😘

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