Pumpkin leaf (commonly called ‘ugu’ by the igbos) is a very healthy leaf that has being used widely in cooking. The pumpkin leaf sauce is easy and quick to prepare. I love it, the taste is yummy!
INGREDIENTS
1. Pumpkin leaf (40 leaves, sliced)
2. Waterleaf (15-20 leaves, sliced)
3. 8 plump fresh tomatoes (sliced)
4. Onions (1 medium bulb, chopped)
5. Pepper (grinded)
6. Spices (Curry, thyme/rosemary, knor /Maggi cubes)
7. Chicken/ beef/ fish
8. Salt
9. Vegetable oil (optional)
10. Crayfish (grinded)
PROCEDURE
1. Wash and prepare all the ingredients.
- In a pot, put the meat, add onions, spices, salt and a little water and cook until done (You may marinate the meat before cooking, I love marinating mine because the taste comes out wonderful!)
TIP: Make sure the quantity of water added to the meat is not so much so that after it is done, only a smidgen will be left.
- Add the crayfish, pepper, fresh tomatoes and waterleaf, cover and let it look for three minutes. Here you can add the oil (optional). I don’t add in mine because I feel that my stock has given me the oil that is needed.
Note: The major water used for this recipe comes from the waterleaf. This is why it is essential not to add so much water in the meat so that you will not end up having a watery sauce.
- Add the pumpkin leaf, stir well and allow to cook for two minutes.
Voila! The pumpkin leaf sauce is ready. You can serve it with white rice, Yam, beans …
