Vegetarian
Eshabwe (pumpkin leaves in peanut sauce)
A family dish from western Uganda made of pumpkin leaves simmered slowly in a creamy peanut butter sauce. The dish is soft, slightly sweet, and is usually eaten with mashed cassava or sweet potato.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Wash the pumpkin leaves carefully, remove the thick stems and chop them roughly.
- Slice the onions, dice the tomatoes, and cut the chilli into thin rounds if you're using it.
- Heat the oil in a large pot and fry the onions for 5 minutes until translucent.
- Add the tomatoes and let them break down for 5 minutes, stirring regularly.
- Stir in the pumpkin leaves, mix well, then pour in the water and simmer covered for 25 minutes over low heat.
- Mix the peanut paste with a ladleful of the cooking liquid in a bowl until smooth, then pour it into the pot.
- Keep cooking uncovered for 10 minutes, stirring so it doesn't stick, until the sauce is creamy and the leaves are very tender.
- Adjust the seasoning and serve hot with mashed cassava or sweet potato.
Variations and tips
Chicken version. Add 300 g of chicken cut into pieces and browned with the onions for a more filling dish.
Using what you can find. Pumpkin leaves are easily replaced by spinach or chard leaves.
More ideas
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Uganda
Uganda
Uganda
Uganda
Uganda
Uganda
Uganda
Uganda
Original Ecomely recipe.