Nigerian Pumpkin Leaf Sauce (Ugwu)
Nigerian pumpkin leaf sauce turns a big pile of ugwu into a quick, savory side for starchy staples. The leaves go in at the very end and cook for only about 2 minutes, so they stay green and keep some bite. The base is palm oil fried with a coarse habanero and onion paste, then deepened with ground crayfish. Spoon it over boiled yam, fried plantain, potato or plain rice.
Instructions
Roughly blend the onion, habanero and tomatoes, if using them, into a coarse paste. Leave it textured rather than smooth.
If you are using fish, season it and let it marinate, then cook it until it is tender and flakes easily.
Heat the palm oil in a pot over medium-high heat. Add the blended pepper mixture and fry it for about 5 minutes.
Stir in the ground crayfish, salt and seasoning cube. Keep stirring as it cooks so the base does not catch and burn on the bottom of the pot.
Add the sliced pumpkin leaves and stir them through. Taste and adjust the seasoning, then let everything simmer for about 2 minutes.
Take the pot off the heat and serve right away, with yam, plantain, potato or rice.
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