Pumpkin leaf soup called Muboora is a traditional African dish hailing from Zimbabwe. The nutrition that comes with this dish is a welcome added bonus to any menu. It’s rich in iron and folic acid which our bodies need including formation of red blood cells which transport oxygen to the rest of the body.

Ingredients

• 1 bunch pumpkin leaves
• 1 tsp bicarbonate of soda
• Salt to taste
• 2 gloves of garlic
• 4 tbsp pure vegetable oil
• 2 cups of boiling water
• 2 tomatoes (chopped)
• 1/2 red onions (chopped)

Directions

1. Washing your muboora (pumpkin leaves). Give them a thorough wash until you’re satisfied that it’s clean  Break of part of the stem and pull off the silk from the pumpkin leaves.
2. After pulling them off the silk, thinly slice the pumpkin leaves up. Put 2 cups of water in a pot, salt and add bicarbonate of soda (1 tsp). Close the pot and bring the water to a boil.
3. Add your cut up pumpkin leaves to the boiling water and close the pot. Bring to the boil for 5 minutes, stirring occasionally in between. Cook for about 5 minutes or until there is foamy froth coming up the pot. Then drain your pumpkin leaves in a colander.
4. In a pot/pan, add cooking oil, garlic, onions and tomatoes. Stir, reduce heat, close pot  and let simmer until tomatoes, garlic, onions are cooked through (about 10 minutes).
5. Your pumpkin leaves are done. Serve with your favorite relish or just as is. Enjoy!