Muboora (Zimbabwean Pumpkin Leaves Stew)
Muboora is a Zimbabwean stew of pumpkin leaves simmered in a tomato and peanut butter sauce. The peanut butter is the key: stirred in slowly over low heat, it turns the tomato base thick and creamy and gives the slightly bitter, earthy leaves something rich to sit in. Adding the leaves in batches lets each handful wilt down before the next goes in, so one bunch fits in the pot. It needs only one pot and a few pantry staples.
Instructions
Wash the pumpkin leaves well and pull off any tough stems or veins. Chop the leaves into small pieces and set them aside.
Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until they turn translucent and smell fragrant.
Stir in the tomatoes and the curry powder, if using. Cook, stirring now and then, until the tomatoes collapse into a thick sauce.
Turn the heat to low and spoon in the peanut butter a little at a time, stirring constantly. Keep stirring until it is fully blended with the tomato and the mixture is thick and creamy.
Add the chopped leaves in batches, stirring each batch until it wilts into the sauce before adding the next. Continue until all the leaves are in the pot.
Pour in enough water to cover the mixture and give it a stew-like consistency. Season with salt and pepper, then stir so the leaves are submerged.
Cover the pot and simmer on low heat for about 20 to 30 minutes, stirring occasionally. Add a little more water if the stew thickens too much, and cook until the leaves are tender and the flavors have blended. Serve hot.
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