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Ebyanzi (pumpkin leaves in peanut sauce): recipe illustration
Vegetarian

Ebyanzi (pumpkin leaves in peanut sauce)

A Ugandan vegetarian dish of pumpkin leaves simmered in a creamy peanut sauce. Tender and filling, it is traditionally served with posho or rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the pumpkin leaves carefully, remove the thick stems and roughly chop them.
  2. Dry-roast the peanuts in a pan for 5 minutes, then blend them finely with a little water to make a smooth paste.
  3. Finely slice the onion and fry it in the oil over medium heat for 4 minutes, then add the diced tomatoes.
  4. Stir in the pumpkin leaves and cook for 3 minutes so they wilt down.
  5. Add the peanut paste, the peanut butter, salt, pepper and water.
  6. Cover and simmer gently for 20 minutes, stirring from time to time, until the leaves are tender and the sauce is well combined.

Variations and tips

Family version. Add a few pieces of meat or smoked fish along with the leaves for a more filling dish.

Using what's available here. Replace the pumpkin leaves with spinach or kale.

More ideas

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Original Ecomely recipe.