Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. (1 kg) pumpkin leaves (about 2 qt. or 2 l)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 - 1½ cup peanuts (250 - 375 ml), coarsely ground with pestle or in blender
- 1 tbsp. margarine (15 ml) (optional)
- ½ tbsp. salt
Directions
Rinse well, devein, and chop the pumpkin leaves. Cook in 2 c water (500ml) 5 minutes.
Add onion and tomato and simmer for about 5 minutes. Add peanuts and cook over low-medium heat
about 15 minutes. Stirring often to avoid sticking. Add more water if necessary. Just before serving,
drain any excess water and add margarine and salt.
- Substitute ¾ c. chunky peanut butter (175ml) for ground peanuts.
- Use frozen greens instead of fresh.
Serves 5 - 6.
Category:Zambian Recipes
Category:Zambian Vegetarian