Muboora An Unexpected Delight
Muboora focuses on the tender leaves of the pumpkin plant – often overlooked in many cuisines but cherished in Zimbabwe. Locals carefully select leaves for their tenderness and then clean them to prepare them for cooking. You cook them by boiling them, which makes them easier to digest and enhances their natural sweetness.
The second stage of preparing muboora involves simmering the boiled leaves in a rich sauce of tomatoes and onions. This adds a fresh, tangy touch to the dish. Sometimes, peanut butter is added, giving it a creamy texture and a nutty, savoury taste. As with many Zimbabwean dishes, this makes it ideal for pairing with sadza or rice. Muboora highlights the Zimbabwean culinary tradition’s emphasis on sustainability and using all the parts of the plant
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