I love making use of as much of the plant as possible so I am so Delighted to find the Pumpkin Leaf can be eaten . I am reading that it is a southern Africa Dish
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article6722192.ece
The Article
TIP OF THE WEEK: Keep an eye on your pumpkin plants. Restrict the production to two or three fruits max per plant to concentrate the energy of the plant into producing larger pumpkins. Cut away the unwanted babies when they are grapefruit-size, cook and eat.
Seasonal Recipe: Pumpkin Leaves in Peanut Coconut Sauce
This Tanzanian dish, know as M’chicha Wa’nazi, can also be made with spinach, chard or other greens.
Ingredients
30g / 2 Tbsp butter
Several large handfuls (about 450g / 1 lb) pumpkin leaves or other greens, washed and shredded
Sea salt
1 large onion, chopped
1-2 red chillies or to taste, deseeded if large, finely chopped
70g (1/2 cup) roasted peanuts
250ml coconut cream
Method
Melt the butter in a large lidded pan and add the greens with a little salt. Fry until tender. Add onion and chillies and cook until the onion is soft and translucent.
In a blender, puree the peanuts with the coconut cream until fairly smooth. Pour into the pan, and cook, stirring, until slightly thickened, about 2 minutes. Serve with mash or rice. Serves 4
http://recipes.wikia.com/wiki/Pumpkin_leaves
Dark green pumpkin leaves contain a great amount of vitamin A that is vital for a proper growth, healthy eyes and protection from disease. Moreover, pumpkin leaves are a great source of calcium, iron, protein, and calcium and they can be prepared in many ways. First of all, leaves should be washed every time before cooking and placed in boiling water. They should be eaten with coconut cream or other fats in order for the body to assimilate the vitamin A.
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