Vegetarian
Lutsango (stewed dried pumpkin leaves)
A stew of rehydrated dried pumpkin leaves cooked with onion and tomato. A traditional vegetable with an earthy, slightly bitter taste, eaten every day with maize porridge.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the dried leaves in lukewarm water for 20 minutes, then rinse them 2 to 3 times to remove any grit.
- Drain them and roughly cut them with kitchen scissors.
- Fry the sliced onions in the hot oil for 5 minutes, until translucent.
- Add the crushed garlic and the diced tomatoes and let them break down for 5 minutes.
- Stir in the drained leaves, the salt and a splash of water.
- Cover and simmer gently for 25 to 30 minutes, stirring now and then, until the leaves are very tender and the sauce is thick.
Variations and tips
With spinach. If you can't find pumpkin leaves, use fresh spinach, adding it at the end of cooking.
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Eswatini
Eswatini
Eswatini
Eswatini
Eswatini
Eswatini
Eswatini
Eswatini
Original Ecomely recipe.