Peanut Butter Smothered Pumpkin Leaves (Muboora)

Serves 6


  • 1kg of pumpkin leaves
  • 1 cup peanut butter
  • 2 tbsps. MAGGI relish Mix Beef
  • 3 tomatoes, chopped into fine cubes


Step 1

  1. Remove the little “thorns” along both the stem and leaf by gently breaking a small portion of the stem and begin to drag it down the leaf. You will notice some of the fibers peeling off. Continue to do this until all portions of the stem has been stripped.
  2. When done peeling the stem, turn the leaf over and peel the fibers and thorns directly on the leaf. Thoroughly wash the leaves before slicing or tearing the leaves into small strips

Step 2

  1. In a small saucepot bring the water and a pinch of salt to a boil
  2. Add the pumpkin leaves. Cover and allow to simmer. Stir occasionally for about 10 minutes and your pumpkin leaves are soft and reduced to about half.  If necessary, add more water and simmer further. They should have a mouth feel like boiled spinach. Remove the pumpkin and put aside. Save the remaining liquid.
  3. Add the peanut butter to the reserved liquid and mix well to a paste. Once the peanut butter mixture starts to bubble add the pumpkin leaves, tomatoes and MAGGI relish Mix Beef mix well. Bring to boil and simmer for a further 5 minutes. Taste & adjust the seasoning.
  4. Serve hot with Sadza