Ifisashi (pumpkin leaves in peanut butter)

Instructions

1. Wash the leaves carefully and remove the tough stalks; roughly chop them.
2. Slice the onion and fry it in the oil for 3 minutes until translucent.
3. Add the diced tomatoes and let them break down for 5 minutes.
4. Add the leaves to the pot, cover and let them wilt for 5 minutes over medium heat.
5. Dissolve the peanut butter in 250 ml of warm water, then pour it over the leaves.
6. Stir, cover and simmer over low heat for 20 minutes, stirring from time to time, until the sauce thickens. Adjust the salt and chili.