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Tuesday, February 2, 2016

Chibwabwa Pumpkin Leaf Stew

Chibwabwa pumpkin leaves stew recipe is warm, comforting recipe full of healthy pumpkin leaves.




Pumpkin plants have large, dark green, lobed leaves containing plenty of fiber, iron, protein, calcium, vitamin A, C and per one cup of leaves there are only 7 calories. 


Both the fruit and leaves of pumpkins are edible. In Uganda, there are seven different types of pumpkins that are grown, ranging in shape, size, and color. The common types that exist are Sweet Cream, Bala, Dulu, Onziga, Sunfish, Sugar Pie, and Anderina.

Some of the most popular uses for pumpkins include steaming the baby leaves of pumpkins plants for a tasty side dish, making sauce or soup out of the fruit’s flesh, using the fruit to make juice or wine, roasting the seeds to eat, or processing the pumpkin flesh to make flour that can then be used for breads.


Chibwabwa Pumpkin Leaves Stew


Ingredients
3 handfuls young pumpkin leaves
1 medium onion chopped
2 medium tomatoes diced
1/2 teaspoon salt
1 minced garlic clove
1/2 teaspoon black and red pepper
1 diced hot pepper
2 cups water
Salt to taste


Directions
Add all ingredients simmer 30 minutes. Serve with rice or bread.


Did you know?
Traditionally, almost every household in Uganda has one or two pumpkin plants in the backyard, mainly for domestic consumption. Pumpkins are grown across the country mainly for household cooking with the remaining crop being sold at market.

Uganda pumpkin plants
Uganda pumpkin plants 

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