Pumpkin leaves with tomato

Name: Pumpkin leaves with tomato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Burundi
Ingredients: 700 g — sorted edible pumpkin leaves; 300 g — chopped tomatoes; 150 g — sliced onion; 12 g — minced garlic; 20 g — vegetable oil; 150 ml — drinking water; 3 g — fine salt

Pumpkin leaves with tomato — A clearly measured home version for the Burundi collection. Follow the listed ingredients and method; this recipe does not claim an exclusive origin.

Ingredients

700 g — sorted edible pumpkin leaves
300 g — chopped tomatoes
150 g — sliced onion
12 g — minced garlic
20 g — vegetable oil
150 ml — drinking water
3 g — fine salt

Preparation

Sort edible pumpkin leaves, remove tough stems and fibres, wash thoroughly and slice.

Soften onion in oil 5 minutes, add garlic then tomatoes and reduce 8 minutes.

Add leaves and measured water, cover and simmer 15–20 minutes until tender.

Stir, uncover briefly if too watery and adjust salt.

Do not replace with raw cassava leaves.